Black pasta with squid
Ingredients for Black pasta with squid
| Amount | Ingredient |
|---|---|
| 12 St | Moscardini, or small squid |
| 2 pcs | Garlic cloves |
| 1 bunch | Flat-leaf parsley |
| 4 tbsp | Olive oil |
| some | Salt |
| some | Black pepper adm |
| 50 g | Pine nuts |
| 300 grams | Thin black noodles |
Black pasta with squid Directions
Wash and cut the squid into rings across their bags. The head with the eight tentacles into quarters. Remove the garlic cloves and finely chop. Wash the parsley, shake dry, strip from the stalks and chop coarsely. The olive oil in a frying pan very hot and fry it Moscardini 1 minute stirring constantly.
Turn the heat back, stir in garlic and parsley and season with salt and pepper. The mixture over low heat to keep warm. In a second, hot, dry pan roast the pine nuts golden brown.
Cook the pasta in boiling salted water according to package instructions until al dente and drain. In the pan with the spiced Moscardini mix, sprinkle with pine nuts and serve immediately in warmed plates.
