Squid – buttery soft

Ingredients for 4 servings:

• 500 g squid(s)
• 2 small shallots
• 4 cloves garlic
• 500 g cherry tomatoes
• ¼ liter white wine
• ¼ liter fish stock
• ½ chili pepper(s), fresh or dried
• pepper, olive oil, parmesan
• 500 g pasta (spaghetti)
• 1 handful of parsley
• 1 cl schnapps (Pernod), Richard, etc.

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the squid into rings (body) or into segments (tentacles), or you can use squid in rings (unbreaded!). Finely chop the garlic and finely slice the shallots or onions. Heat olive oil in a casserole dish and a separate pan and briefly sauté half each of the onions, garlic, and squid. Then add the halved cocktail tomatoes. Now you can pour the entire mixture into the saucepan, deglaze with the wine and Pernod, add the fish stock, and a little of the chili (be careful, otherwise it will be too hot; add more spice later). Let the squid simmer for at least an hour over low heat with the lid closed. This pasta sauce is ready when the squid is nice and tender. Season the sauce to taste with salt (usually not necessary) and freshly ground pepper. Add finely chopped parsley. If you like, you can add a few spoonfuls of grated Parmesan cheese to the sauce. This goes best with fresh pasta, such as spaghetti or tagliatelle, which you can buy in most supermarkets. Serve and garnish with fresh basil, for example.