Prepare the squid by separating the head from the body. Remove the cartilage from inside the body. Remove the ink sac and the beak and keep the tentacles. Wash thoroughly under cold running water and then dry on kitchen paper.
Slice the squid bodies into 3mm thick rings.
Finely dice the shallot, chilli and the garlic.
Chop the basil.
Wash the rocket leaves and cut the cherry tomatoes in half.
Season the tomatoes with salt once cut to draw out the juices.
Cook the pasta in salted, rapidly boiling water for 10-12 minutes.
Whilst this is cooking heat a frying pan. Add a tablespoon of olive oil and sauté the squid for 3 minutes. Remove from the heat and add the shallots, garlic, chilli, tomatoes and basil. Swirl around in the warm oil and season with salt and pepper.
Drain the pasta, season with salt and pepper and then mix the squid and sauce though the pasta.
Serve in a bowl with a few rocket leaves on top and finish with a drizzle of olive oil and some grated parmesan.
«It is imporatant not to overcook the squid. Make sure the pan is very hot and do not put too much squid in at once. Cook the squid in batches if necessary.»
Squid ink spaghetti with sauteed baby squid,cherry tomatoes, garlic and rocket