Fettuccine with squid and peas

Ingredients for 4 servings:

• 300 g squid(s), fresh, ready-to-cook squid
• 2 garlic cloves
• 1 bunch of basil
• 1 tbsp olive oil
• 70 ml white wine
• 200 g tomatoes, from the can
• 150 g peas, frozen
• 500 g tagliatelle pasta (fettuccine)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rinse the squid thoroughly inside and out with cold water, pat dry with kitchen paper, and cut into rings. Peel the garlic. Wash the basil, shake dry, pluck the leaves from the stems, and cut into strips. Heat the oil in a pan and fry the squid rings all over. Press the garlic through a press. Stir in half of the basil, fry briefly, and deglaze everything with the white wine. Add the tomatoes and their juices, break them up a little with a spoon, and season with salt and pepper. Cover and simmer over low heat for 30 minutes. Add the peas and cook for 5 minutes. Cook the fettuccine according to the package instructions, drain, stir in the remaining basil, and serve with the sauce.