Olive Pesto & Calamari Pici

Pici Pasta
Dark Olives
Calamari (Squid)
Garlic
Olive Oil
Shot White Wine
Parsley
Salt (fine and rock) & Pepper
Chilli




Serving For Two

1. Put a pot of water on full heat for the pasta.
2. In mean while, place around 3 handfuls of any dark olives along side 2 cloves of very finely chopped garlic, a handful of finely chopped parsley and a healthy drizzle of olive oil in a blender or food processor. This is to make your olive 'pesto'. 
3. Blend it, then add salt and pepper, a nice bit of chilli (dried or in oil form) and possibly more olive oil if it's too dry, then continue blending until it's a smooth paste. 
4. Then get a pan, large enough to later mix in the pasta, and add a finely chopped clove of garlic with some olive oil. 
5. When the garlic begins to fry, add around 50g of fresh squid which has been cut into bite size chunks. Add it to the pan before the garlic can burn or even become golden.
6. When the squid or calamari is beginning to turn white, add a shot of white wine and a small sprinkle of salt and pepper. 
7. Add half a glass of water, put a lid on the pan and turn the heat down to medium. Let the fish slowly simmer whilst the pasta cooks.
8. When the water is boiling, add around 230g of Pici pasta for the two of you. Season the water with rock salt. 
9. When the calamari are cooked, and be careful to not over-cook them, switch of the heat. Ideally the sauce would have dried up little. If it's still too runny, turn the heat up on full for a brief moment to let it evaporate quicker.
10. Then add your olive paste into the pan and mix it well with the fish. Let it all become a creamy sauce ready to mix with the pasta.
11. When the pici are al-dente, drain them and add them to the pan with the sauce. Turn the heat up and let everything befriend well.
12. Serve them up and add a leaf of parsley for decor. You can add more chilli for a hotter dish.

Enjoy!