For 4 people
300 g of linguine
500 g of squid
Extra virgin olive oil
2 cloves of garlic
Clean the squid and set the innards to one side.
Gently fry the fifth quarter of the squid in a pan with garlic, oil and chili for a few minutes, with the addition of a ladle of water. Filter the juice.
Cook the linguine and when half cooked, add them to the filtered juice. Add the chopped mint when cooked. Serve.
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