-320 grams of Paccheri pasta
-1 kg of fresh squid
-a handful of cherry tomatoes of Ischia
-extra virgin olive oil
-a glass of white wine
Wash and clean squid under cold running water, then cut into pieces. In the meantime, prepared in a pan thoroughly with oil and garlic and saute. When garlic is golden, add the pieces of squid and fresh parsley chopped by hand. Turn up the heat and then deglaze with white wine, then add the tomatoes and cook over low heat for a few minutes. Cook the pasta al dente and then span-fry with squid.