- 1 lb dry long pasta or 1½ lbs. long fresh pasta
- 1 lb “cleaned” squid (bodies and tentacles)
- 1 lb mixed mushrooms with the stems removed and thinly sliced
- 1 garlic clove, thinly sliced
- 1 glass (4 oz) of dry white wine
- 1 lb. small ripe tomatoes, chopped
- 1 bunch parsley, big stems removed (use them in chicken stock) and minced
- Olive oil, salt and peppers
- Prepare the squid: Separate the bodies (sacs) from the tentacles. Slice the bodies into rings about ½-inch wide. Be on the lookout for any cartilage in the bodies. They resemble pieces of plastic. For the tentacles, cut off the part containing the eyes and beck if still present. Place both parts in a strainer and rinse well. Set aside to drain.
- In a pan large enough to hold the cooked pasta, add 2 tbsp olive oil. Add the prepared squid, mushrooms and garlic. Sprinkle with salt. Occasionally stirring the ingredients, sauté until the squid rings become opaque – about 5-10 mins.
- Add the wine and sauté until most of it is evaporated.
- Add the prepared tomatoes. Sprinkle with a little more salt. Stir the mixture and cook until the sauce thickens. About 15 minutes.
- Add the parsley reserving a few tbsps for garnish. Stir the mixture and cook for a few minutes until the parsley loses its bright green color.
- Add additional salt and pepper to taste.
- Cook the pasta in rapidly boiling salted water until al dente (per package direction or 2 minutes short of complete cooking time).
- Reserving some pasta water, drain the pasta and add to the sauce. Over a medium heat, toss the pasta in with the sauce. If the sauce becomes too thick, add a little pasta water.
- Cook until the pasta is fully cooked and well-covered in sauce, about 3 minutes.
- Serve finishing with the reserved parsley garnish.