Squidilicious Spaghetti

Spaghetti Pasta
Squid
Courgette
Sun Dried Tomatoes
Canned Cherry Tomatoes
Garlic
Olive Oil
2 Shots White Wine
Parsley
Salt (rock and fine) and Pepper




Serving For Two

1. Before cooking the pasta, cut one courgette into slices and fry it in oil. When the courgette slices are golden, place them on a plate with a napkin so that the oil can drain and dry off.
2. Start by getting a pot full of water and put it on full heat. 
3. Then get a pan, later big enough to mix the pasta in, and add two finely chopped cloves of garlic. Drizzle some olive oil and turn the heat up.
4. Cut around100g of calamari (squid) into small pieces or bite size chunks, and when the garlic is sizzling away, add them to the pan.
5. Mix it all around well and also add 5 or 6 sun dried tomatoes. Then pour in roughly 2 shots of white wine and let the alcohol evaporate a little.
6. Then add half a can of cherry tomatoes and a pinch of salt and pepper. 
7. Turn the heat down slightly and put a lid on the pan.
8. When the water is boiling, add around 230g of pasta for the both of you alongside a pinch of rock salt. 
9. When the sauce has dried up a little, add your fried courgettes. If you think the sauce is too dry, or has dried out too much before the squid is white and cooked, add a glass of water. If you just keep it cooking until the pasta is ready, the fish should be cooked. 
10. When the pasta is al-dente, drain it and add it to the sauce. If you quickly need to thicken the sauce before the pasta, just leave it on full heat for a few minutes.
11. Make sure the heat is on full when your mixing the pasta and the sauce together. When its all befriended well, serve it up.
12. For extra taste add some finely chopped parsley. 

Enjoy!