(Spaghetti with squids and peas - Our recipe)

Time: preparation: 30 minutes ........ cooking: 25 minutes 350 g (12 oz) fresh squids 1 200 g (7 oz) can peas 300 ml (10 fl oz - 1 1/4 C) puréed tomatoes 2 tablespoons tomato paste 1 fresh young little onion A bunch of fresh parsley 4 tablespoons dried chives 2 teaspoons dried bay leaves 250 ml (8 fl oz - 1C) dry white wine 200 g (7 oz) whole-wheat spaghetti 8 tablespoons extra virgin olive oil Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Clean, wash and chop parsley and onion.
Clean squids and wash them under running water; cut them in very little pieces and put in a non-stick frying pan together with puréed tomatoes and tomato paste, parsley and onion, chives, dried bay leaves and wine. Season to taste with salt and begin cooking over a medium heat, half-covered, stirring now and then. Add hot water only if necessary. Pour in peas, well drained from their preservation juice, only few minutes before switching off the gas.
While sauce is cooking, you can boil spaghetti in abundant salt water until al dente stage. Drain pasta very well and pour into the pan with the sauce. Stir and flavor all the ingredients over a medium heat for few minutes. Switch off the gas, add extra virgin olive oil, stir accurately and serve at once.

Note
- You can also use frozen squids but you have to remember to thaw them at room
  temperature in advance.
- This dish is full of ingredients, so you can complete your meal with a seasonal salad or
  boiled vegetables and, naturally, fresh fruit.

What's the right wine?
Our suggestion is: Vernaccia di Oristano (a white wine from Sardinia) .

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".