Summary

Ingredients

• 350 g spahetti, thin, spahettini, or capellini, they are even thinner
• 400 g squid (s), (calamaretti), fresh, not frozen or canned
• 0.5 ½ peperoncini, cut into small pieces
• 250 g cherry tomato (s), halved
• 2 clove (s) garlic, finely chopped
• 4 tablespoon olive oil, best quality
• 1 handful basil, fresh, finely chopped
• salt and pepper

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Instructions

1. This is a simple and quick summer dish, possibly as a starter before a nice barbecue. If you don`t want to eat anything else, you should increase the specified amounts by at least half.
2. Pull the tentacles with the entrails out of the calamaretti and cut them off just above the eyes so that they stay together. Push the chewing tools out of the tentacles and discard. Peel the skin off the pouch and remove the clear whalebone. Wash tentacles and pouch well and pat dry. That sounds more complicated than it is, and it doesn`t take long.
3. Cook the spaghettini until al dente according to the instructions on the packet and then drain.
4. While the spaghettini is cooking, heat the oil, fry the calamaretti with the garlic for a maximum of 2 minutes, turning once. Add the tomatoes and peperoncino, season with salt, a little pepper, fold in the basil and leave to stand for a maximum of 1 minute. Then mix with the slightly damp spaghettini. If you take too long for this, you will unfortunately get chewy calamaretti, so you should be wide awake during this short preparation and have prepared all the ingredients.
5. If you use Capellini, pay attention to the very short cooking time of this type of pasta, but even spaghettini have a shorter cooking time than the thicker spaghetti. There is a reference value on the packaging, but it is better to check the cooking state in between. Nothing is worse than overcooked pasta.