Pasta with squid in caper and olive sauce

Ingredients for 2 servings:

• 1 large squid tube(s), approx. 125 g
• 1 small onion(s)
• 1 garlic clove(s)
• 1 tbsp butter
• 10 olives, black
• 2 tbsp capers from the jar
• 150 ml cream, alternatively Cremefine
• 1 dash of lemon juice
• salt and pepper
• Tarragon, shredded
• dill
• Pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cut the squid into rings. Roughly chop the olives. Peel the onion and garlic clove, then finely chop. Heat the butter in a pan, fry the squid rings for 2-3 minutes, then remove from the pan and set aside. Brown the onion and garlic in the pan juices, then deglaze with cream and bring to a boil. Add the olives and capers, with a little of the stock from the jar, to the pan and simmer briefly. Season the sauce with pepper, salt, tarragon, dill, and lemon juice. Finally, add the chili peppers and squid and keep warm. Prepare the pasta, add 1-2 tablespoons of pasta water to the sauce, and serve.