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1
Clean the squid: Carefully separate the heads with the tentacles from the body sacs, then remove and discard all the innards, setting aside the ink sacs (be careful not to break them).
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2
Wash all the squid well under cold water, dice the heads, and chop the tentacles.
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3
Open the ink sacs carefully and drip the ink into a small bowl.
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4
Fry the garlic and oil together in a large skillet for about 5 minutes over a medium heat, without letting it brown.
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5
Add the squid, parsley, and plenty of black pepper.
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6
Cover and simmer over a very low heat for 20 minutes, adding a little water if necessary When tender, mix the tomato puree into the white wine and add it to the pan with 1/2 cup hot water and simmer, covered for another 20 minutes.
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7
Bring a large saucepan of salted water to the boil.
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8
Put the tagliatelle into the water and stir thoroughly.
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9
Replace the lid and return to the boil.
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10
Remove or adjust the lid once the water is boiling again.
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11
Cook according to the packet instructions until al dente.
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12
Stir the squid ink into the squid, adding as much of the ink as you wish.
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13
Drain the pasta and add it to the pan with the cooked squid.
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14
Toss everything together, sprinkle with parsley, and serve immediately.
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15
Variations
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16
spicy squid ink spaghetti
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17
To add a little fire, add a couple of dried red chiles to the oil with the garlic, and discard when you discard the chiles.
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18
squid ink spaghetti with herbs et lemon
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19
Use a mixture of fresh summer herbs instead of simply using parsley, and a sprinkling of lemon zest in the sauce to give the dish a fresher taste.
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20
squid ink spaghetti with shrimp
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21
Stir 4 tablespoons of small cooked shrimp into the sauce before adding the ink, warm through and then proceed as main recipe.
