Spaghetti Al Nero Di Seppia: Squid Ink Calamari Pasta

Step 1

Slice the squid body into 1/4-inch rings and mix with the tentacles (skip this step if you have bought pre-sliced calamari).

Step 2

Heat the olive oil in a large sauté pan over medium-low heat.

Step 3

Add the shallots and sauté until translucent, about 3 minutes.

Step 4

Add the squid, and cook for one minute or until they turn light pink.

Step 5

Add garlic, salt, pepper, and sauté for about 2 minutes.

Step 6

Add tomato sauce, the white wine and let simmer for about 3 minutes.

Step 7

Turn off the heat, cover and set aside.

Step 8

Bring a large pot of water to a boil add a tablespoon of salt cook the pasta for three or four minutes if fresh, or if dried, until al dente, eight or nine minutes.

Step 9

Transfer the pasta to the pan with the sauce, toss to combine and serve immediately.