Spaghetti With Squid
|Small squid||14 Ounce (1 3/4 Cups, 400 Gram)|
|Olive oil||30 Milliliter (2 Tablespoons)|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed or minced|
|Celery stick||1 , finely sliced (1 Slack)|
|Carrot||1 , finely chopped|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Chopped parsley||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Spaghetti||14 Ounce (400 Gram)|
|Boiling water||1 3⁄4 Pint (Approximately, 4 1/2 Cups)|
Remove the eyes and mouth of the squid, take out the cuttlefish bone and wash the squid thoroughly, peeling off the outer skin as you do so. Cut the body and tentacles into slices.
Put the oil in a pot and cook for 30 seconds. Add the onion, garlic, celery, carrot and squid, sprinkle with lemon juice, cover and cook for 5 minutes. Stir in the parsley and season with salt and pepper.
Hold the spaghetti in a pot and pour the water over it. As the spaghetti softens, push it down into the water. Add a pinch of salt and a few drops of oil, cover and cook for 12 minutes. Leave to stand for 5 minutes while you reheat the squid mixture.
Drain the spaghetti and stir in the sauce.