Calamarata with squids, capers and mint
Ingredients per 4 People
“Calamarata” pasta, 12,3 oz (other shape of pasta)
fresh squids, 4 medium
capers from Pantelleria or Salina, 2 tbsp
fresh mint, 4 leaves
garlic, 1 clove
salt for the boiling water
extra virgin olive oil
Cut squids into small pieces. Heat oil and garlic in a frying pan and cook squids for 15 minutes.
During the last 5 minutes of cooking, add capers. Cook pasta “al dente”, toss in a pan for 3-4 minutes with squids, capers and mint leaves. If too dry, add a little of cooking water. Serve hot.
Thanks to: Posto Al Sole