Spaghetti with Squid sauce and almonds. A dish inspired by Sicilian cuisine and perfect for the summer because it's cool, fast and easy to prepare. And the fresh tomato, especially if a Pachino or Datterino, It is definitely a difference in this recipe. The calamari sauce and toasted almonds is a tasty and elegant first course of fish, absolutely not difficult to prepare: the grated lemon zest adds a touch of freshness. Give then a look at all my SICILIAN RECIPES, where you will find lots RECIPES WITH SQUIDS.
I usually prepare spaghetti with meat sauce squid and almonds using only with tails of squid, when you purchase them to prepare STUFFED SQUID. Thus with a single prepare spending both the first and the second plate, although you can use the whole squid, because it's all chopped finely. If you are keen on main courses of fish, pasta with ragu of squid and almonds is a good and fast alternative to classic dishes such as PASTA WITH CLAMS or the PASTA WITH MUSSELS AND CHEESE or the SPAGHETTI WITH CLAMS SICILY. In short, try this dish, because I'm sure it will become a wild card in your kitchen. Have a good day!
600 grams of already cleaned squid
380 grams of spaghetti or other long pasta
300 grams of tomatoes Piccadilly
fresh parsley, to taste
grated organic lemon, to taste
a small piece of chili pepper
extra virgin olive oil, to taste
Salt, to taste
a clove of garlic
40 grams of almond flakes
To prepare spaghetti with squid sauce and almonds, you have to chop the knife squid after you wash them carefully (assuming they are already clean). Finely chop garlic and parsley. Wash the tomatoes, make an incision to cross on top and toss them for 10 seconds in a saucepan with boiling water to facilitate skinning: remove the peel and cut the tomatoes into fillets also eliminating the seeds and vegetation water.
Put extra virgin olive oil in a pan, the chilli and garlic and let them warm, join squid and fry if necessary adding a little hot water. Also Add the tomatoes and the chopped parsley. Cook over medium heat for 10 minutes, until the gravy is not restricted. When cooked, add the rest of the parsley and lemon zest.
Meanwhile, toasted almond flakes in a pan and put the halves with sauce. Boil the pasta in plenty of salted water and drain it al dente by setting aside a glass of the cooking water. Combine the pasta with the squid sauce and keep adding a little cooking water slowly. Serve the spaghetti with squid and almond sauce, completing the dish with a little parsley, toasted almonds and a little lemon zest.
MATCHING: For this dish, We chose a Rosé from Campania. In particular, a irpinia rosé Doc of the Borgodangelo company. It is a wine produced with the Aglianico grape variety (100%): softness and scents of red berries are its main features that are well suited to this recipe.