Matt Spaghettoni with squid ink, baby squid and radishes

Chef: Carlo Cracco
Cooking time:
30
Difficulty:
Medium

INGREDIENTS FOR 4 PEOPLE

  • 320 g Matt Spaghettoni

  • 100 g baby squid

  • 4 radishes

  • 2 sacs of fresh squid ink

  • 1 clove of garlic

  • 3 chervil leaves

  • salt to taste

  • pepper to taste

METHOD

Clean the baby squid, making sure the entrails are removed. Cut the radishes into thin slices using a mandoline slicer.

When the pasta, cooked in plenty of salted water, is almost ready to be drained, sauté the baby squid in a pan with a little oil and the unpeeled clove of garlic.

Dilute the squid ink in a little water in a pan then mix this sauce with the pasta.

To serve: arrange the spaghetti in a nest on the plate, place the sautéed baby squid and radishes on top and garnish with the chervil leaves.