Pasta with squid and saffron

Ingredients for 4 servings:

• 360 g pasta, short (e.g. penne, short macaroni, casarecce)
• salt water
• 500 g squid(s), small or 400 g squid tubes
• 1 onion(s)
• 2 garlic cloves
• 1 bag of saffron threads
• 1 jar white wine
• 2 tsp flour
• 1 bunch of parsley
• n. B. Salt
• 1 peperoncini (or 1 dried chili pepper)
• 5 tbsp extra virgin olive oil, cold squeezed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Pasta with Totani and Zafferano sauce. A dish for seafood lovers.

Clean the squid. To do this, remove the head and entrails from the fish skin. Cut off the tentacles and cut into 2 cm long pieces. Remove the head and entrails. Wash the fish skin thoroughly and cut into strips approximately 2 x 0.5 cm. Deseed and finely chop the chili pepper. Finely chop 1 onion and 2 garlic cloves. Cook 360 g of pasta in plenty of salted water until al dente. In a pan, sauté the onions, garlic, and peperoncini over low heat in 4 tablespoons of olive oil. They should not brown. Add the squid and sauté for 1 minute. Deglaze with 1 glass of white wine. Place the saffron threads in a cup, add 4 tablespoons of the pasta cooking water, and add to the sauce. Put 2 teaspoons of flour in the same cup, mix well with 1 tablespoon of olive oil, and then stir into the sauce. Finely chop 1 bunch of parsley, add half to the sauce, and add salt to taste. Simmer the sauce over medium heat until the pasta is cooked. Drain the pasta and toss it with the remaining parsley in the sauce.