250 g. Black sepia linguine
250 g squid
4 red tomatoes
A garlic clove
Half a glass of white wine
An aromatic blend of parsley and basil
Salt and chilli to taste
3 spoonfuls of extra virgin olive oil
Clean and wash the squid, and cut into strips. Gently fry with the garlic and a little oil, as soon as it begins to brown remove from the heat and add the squid, then add the white wine and allow to evaporate over a high heat: then add a ladleful of water and cover and continue to cook for 7-8 minutes. Season and add the chilli to taste.
Wash the tomatoes and dice them removing the seeds
Cook the pasta in a saucepan of water, when cooked drain and place in the pan used to cook the squid, stir slowly and then add the tomatoes, the blended herbs, and oil and serve immediately.