Black Noodles with Squid

Pasta dishes are always a good idea!

Rinse the squid and cut their bags diagonally into rings. Quarter the head with the 8 tentacles.

Peel the garlic cloves and chop them finely.

Rinse the parsley, shake dry, strip from the stems and chop coarsely.

Highly heat the olive oil in a frying pan and sauté the moscardini in it for 1 minute, stirring continuously until soft. Turn down the heat, stir in the garlic and parsley, and season with salt and pepper. Keep the mixture warm over low heat.

In a second, dry, hot skillet, toast the pine nuts until golden.

Cook the pasta in bubbling salted water according to package directions until al dente and drain. Mix in the frying pan with the seasoned moscardini, sprinkle with the pine nuts and bring to the table on the spot in 4 heated plates.

Nutritional values per person:

Kilocalories: 570

Kilojoules: 2380

Egg white/g: 31

Carbohydrates/g: 56

Fat/g: 21

Dietary fiber/g: 2, 4

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