Spaghetti with squid, capers and anchovies

Ingredients for 2 servings:

• 400 g squid(s)
• 60 g capers
• 80 g anchovies
• 4 cloves garlic
• 2 peppers, hot
• 2 m.-large carrot(s)
• 100 ml olive oil
• 6 sage leaves
• ½ bunch parsley
• 1 tbsp, sautéed marjoram, dried
• 1 tsp, levelled black pepper, ground
• 1 pinch of salt
• 400g spaghetti

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the squid, cut the tubes into rings and the tentacles into pieces. Finely chop the garlic. Cut the chili peppers into small rings. Finely chop the sage leaves. Chop the parsley. Clean and dice the carrots. Heat the olive oil in a large pan (I like to use a wok). Briefly sauté the garlic and chili peppers, then add the carrots, sage, and marjoram. Let it simmer for a few more minutes. Add the squid and cook until cooked through. Finally, add the capers and anchovies and heat briefly. Season with salt and pepper. Meanwhile, cook the spaghetti al dente and drain. Add the spaghetti and parsley to the pan with the squid and mix everything together. Serve with a dry red wine.