1. Note: to use the squid ink, the calamari has to be extremely fresh! 2. (so not frozen). 3. separate tentacls and the body of the calamri, then gut them, setting aside the ink sak. 4. wash calamari under cold water, dice the body into rings, and chop the tentacles. 5. Heat garlic in oil without browning. 6. add parsley, ground pepper. 7. cover and let it simmer for 45min. 8. check from time to time; if it's sticking, add some hot water. 9. Once it has simmered, mix the tomato sauce with the white wine and add it to the pot. 10. Simmer for 20 minutes more, uncovered, then dilute the sauce with a little hot water and simmer for a half hour more, covered (sauce's consistency can be adjusted to your liking). 11. 30 minutes before meal, cook pasta al dante. 12. now you can add the ink to the sauce, as much as you like. 13. serve sauce over pasta with the rest of the white wine. ---------------------------------------------------------------------------
Nutrition
Ingredients
