(Spaghetti with squids and peas - Our recipe)

350 g (12 oz) fresh squids
1 200 g (7 oz) can peas
300 ml (10 fl oz - 1 1/4 C) puréed tomatoes
2 tablespoons tomato paste
1 fresh young little onion
A bunch of fresh parsley
4 tablespoons dried chives
2 teaspoons dried bay leaves
250 ml (8 fl oz - 1C) dry white wine
200 g (7 oz) whole-wheat spaghetti
8 tablespoons extra virgin olive oil
Salt

Time:
preparation: 30 minutes
cooking: 25 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Clean, wash and chop parsley and onion.
Clean squids and wash them under running water; cut them in very little pieces and put in a non-stick frying pan together with puréed tomatoes and tomato paste, parsley and onion, chives, dried bay leaves and wine. Season to taste with salt and begin cooking over a medium heat, half-covered, stirring now and then. Add hot water only if necessary. Pour in peas, well drained from their preservation juice, only few minutes before switching off the gas.
While sauce is cooking, you can boil spaghetti in abundant salt water until al dente stage. Drain pasta very well and pour into the pan with the sauce. Stir and flavor all the ingredients over a medium heat for few minutes. Switch off the gas, add extra virgin olive oil, stir accurately and serve at once.

Note

- You can also use frozen squids but you have to remember to thaw them at room temperature in advance.
- This dish is full of ingredients, so you can complete your meal with a seasonal salad or boiled vegetables and, naturally, fresh fruit.