(Serves 2)
Ingredients
- 1 medium squid – fresh
- 1/2 punnet cherry tomatoes
- 200g Spaghettini
- 150ml White Wine
- 2 Anchovy fillets
- 2 Sprigs Thyme
- 1/2 cup Flat Parsley
- 150ml EVOO
- 1 clove Garlic peeled & sliced
- 1 small Red chilli
- Salt and Pepper
- 2 slices coarse textured bread
Method
Step 1
Clean the squid and slice thinly – Chop the parsley.
Tear the bread into small pieces and drizzle with olive oil salt and pepper.
Place into a moderate oven until golden. Reserve.
Bring a pan of salted water to the boil and throw the pasta in for 8 minutes or
until al dente.
Step 2
Heat a little olive oil in a pan and fry the garlic and the chilli until golden,
add the squid pieces and cook for a minute – turn down the heat and add the
anchovy, allow to dissolve, pour in the white wine and a drizzle of olive oil.
Lift the pasta from the water and place into the pan of sauce.
Throw in the cherry tomatoes & loads of parsley, toss and season to taste with
salt & pepper.
Place in a bowl and sprinkle with the toasted bread crumbs