TAGLIATELLE 203 WITH SQUID

PROCEDURE:

• In a pan brown the garlic and chopped pepper. Add the squid already cut into strips. Wet with the white wine and allow to evaporate. Add salt.
• In boiling salted water cook the Tagliatelle 203, drain al dente and put them once again on a high flame in a pan with the squid sauce, adding the chopped parsley.
• Recipe by Chef Nicola Vizzarri