Summary

Ingredients

• 300 g squid (s), freshly cooked squids
• 2 cloves garlic)
• 1 bunch basil
• 1 tablespoon olive oil
• 70 ml white wine
• 200 g canned tomato (s)
• 150 g peas, frozen
• 500 g ribbon noodles (fettuccine)

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Instructions

1. Rinse the squids thoroughly inside and out with cold water, pat dry with kitchen paper and cut into rings. Peel the garlic. Wash the basil, shake dry, pluck the leaves from the stems and cut into strips.
2. Heat the oil in a pan and fry the squid rings all around. Press the garlic through the press. Fold in half of the basil, fry briefly and deglaze everything with the white wine. Add the tomatoes with the juice, chop them up with a spoon and season with salt and pepper. Cover everything and simmer over a low heat for 30 minutes. Add the peas and cook for 5 minutes.
3. Cook the fettuccine according to the package instructions, drain, mix in the remaining basil and serve with the sauce.