Spaghetti with small squid

Ingredients for 4 servings:

• 400 g pasta (spaghetti)
• 1 ½ kg squid(s), small, (Moscardini)
• 1 stalk(s) celery
• 1 carrot(s)
• 1 onion(s)
• 300 g tomatoes
• 1 jar wine, white, dry
• 1 bunch parsley, chopped
• 5 tbsp olive oil
• Salt
• pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Carefully clean the moscardini, empty the head, remove the middle part between the tentacles and the eyes. Peel off the outer skin and rinse well under cold running water. Wash and trim the celery, removing any tough strings. Scrape and wash the carrot. Peel the onion. Bring a large amount of water to a boil in a pot and add a little salt. Add the moscardini. Add the white wine, celery, carrot, and onion, and simmer over low heat for about 40 minutes. Meanwhile, blanch the tomatoes in hot water, peel and remove the seeds. Chop the flesh and place in a casserole dish. When the moscardini are cooked, drain, cut the head into strips, and cut the longer arms into pieces. Add the fish to the casserole dish with the tomatoes, stir, season with salt and pepper, and bring to a boil over high heat. Bring a pot of water to a boil and add salt. Cook the pasta in it until al dente, then drain. Place in a bowl and season with the moscardini and tomatoes, oil, salt and pepper, and finally sprinkle with parsley.