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Stir-fried squid with spaghetti

There's no need to go out to eat when special dishes such as this are so easy to prepare at home. Black spaghetti coloured with squid ink, available from delicatessens and larger supermarkets, makes a great talking point.

Stir-fried squid with spaghetti
Food in a Flash
Stir-fried squid with spaghetti


500 g cleaned squid, rinsed and drained
1 tablespoon extra virgin olive oil
1 onion, finely chopped
1 large fresh red chilli, seeded and finely chopped
300 g zucchini, cubed
2 cloves garlic, crushed
500 g ripe roma tomatoes, diced
100 ml red wine
1 tablespoon tomato paste
2 teaspoons sugar
400 g spaghetti, preferably black squid ink spaghetti
small bunch of fresh basil, about 15 g
salt and pepper


  1. Separate the tentacles from the squid bodies.
  2. Trim the base of each tentacle and set aside on a plate.
  3. Cut the bodies into thin rings.
  4. Heat the oil in deep frying pan, add the onion and chilli, and fry over a high heat for 3 minutes, stirring, until lightly browned.
  5. Add the squid rings, zucchini and crushed garlic.
  6. Stir-fry for 3 minutes or until the squid is opaque.
  7. Add the tomatoes, wine, tomato paste and sugar, and season with salt and pepper to taste.
  8. Stir well, then leave to simmer for 5 minutes.
  9. Meanwhile, while the sauce is cooking, cook the spaghetti in a large saucepan of boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  10. Add the squid tentacles to the sauce.
  11. Reserve a few sprigs of basil for garnish, and tear the remaining leaves into the sauce.
  12. Cook for about 2 minutes or until the tentacles are just cooked and opaque.
  13. Drain the spaghetti and divide among 4 plates.
  14. Spoon the squid and sauce over and garnish with the reserved basil leaves.

Serves 4
Preparation: 30 minutes
Cooking: 30 minutes

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