Totani are baby squid, whose bodies are about an inch across, and this is a very tasty pasta sauce.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 4 servings spaghetti with squid
Ingredients:
- 2 pounds (1 k) small totani
- 1 pound (450 g) spaghetti
- 1/3 cup (80 ml) olive oil
- A small onion, chopped
- 3 fresh basil leaves
- 2 cloves garlic, whole
- 1 tablespoon tomato sauce
- Sugar
- Salt & Pepper to taste
Preparation:
Clean the totani if need be, rinse them, and then cut their bodies into rings using a pair of scissors; if the tentacles are small leave them as is. Otherwise, cut each set of tentacles in two.
Put the squid in a terracotta pot over low heat and salt them lightly; when the water they give off has been reabsorbed, sprinkle the oil over them, and then the chopped onion and the garlic. Sauté until the squid are golden and the onion is well wilted, then stir in the tomato sauce (or an equivalent volume water), the basil, and a pinch of sugar. Reduce the heat and simmer until the liquid draws away from the oil in the pot; add more hot water and continue simmering until the fish are done (about an hour in all).
Cook the pasta in lightly salted boiling water, drain it, and serve it with the sauce from the totani. What to with them? Serve them as a second course, with a tossed salad, and a Ciró rosato.
Note: This is a classic Italian meal, with a first course, followed by a second course with vegetable, and a dessert. If you would like to serve the pasta and the fish together, use a little less fish and stir it into the pasta with the sauce.
Put the squid in a terracotta pot over low heat and salt them lightly; when the water they give off has been reabsorbed, sprinkle the oil over them, and then the chopped onion and the garlic. Sauté until the squid are golden and the onion is well wilted, then stir in the tomato sauce (or an equivalent volume water), the basil, and a pinch of sugar. Reduce the heat and simmer until the liquid draws away from the oil in the pot; add more hot water and continue simmering until the fish are done (about an hour in all).
Cook the pasta in lightly salted boiling water, drain it, and serve it with the sauce from the totani. What to with them? Serve them as a second course, with a tossed salad, and a Ciró rosato.
Note: This is a classic Italian meal, with a first course, followed by a second course with vegetable, and a dessert. If you would like to serve the pasta and the fish together, use a little less fish and stir it into the pasta with the sauce.
