Bucatini grandi with squid stew

  • Difficulty


  • 350 g0SX0016
  • 300 g squids
  • ½ glass dry white wine
  • 1 clove garlic
  • 1 piece chilli
  • 1 small bunch Italian parsley
  • 1 small bunch chive
  • salt and pepper
Bucatini Grandi n° 16


Clean the squid well, removing tentacles and inside and outside skin. Then chop them into bits. Blanch the tomatoes in boiling water, peel them, deseed them and remove cooking water.Then chop them coarsely. Peel and lightly crush the garlic, rinse the parsley, the chive and chop them separately. Heat the oil in a pan, add the clove of garlic and the chilli; add the squid and brown for 2-3 minutes.Pour the white wine and allow it to evaporate, season with salt, then drain the squid and keep them warm between to dishes. In the same pan used for the squid, toss the chopped tomatoes, season with salt and pepper and once cooked for 5-6 minutes, put the squid back into the pan.Flavour for a few minutes then sprinkle them with chopped parsley and chive. Cook the pasta al dente and dress it with this warm stewed sauce, the so called guazzetto2."