Ingredients (4 people)
400gr of noodles
500gr of squid
4 pieces of garlic
1 lt of fish stock
Extra virgin olive oil
2 bags of squid ink
Chop the onion finely
and the garlic in slices. Fry until soft in a casserole with oil.
When it starts to get hot add the peeled and cut tomato. Fry lightly
briefly with a high temperature. Clean the squid, cut into pieces
and add. Add the squid ink .Mix well,
pour in the stock, add noodles and season.
Cook for four minutes. Decorate with a bit of parsley.