Squid Spaghetti

Method

1. Put a large pan of water on to boil for the pasta.
2. Heat the oil in a large pot then add the chopped onion, cook while stirring for a few minutes over a medium heat.
3. Turn the heat down a little, then add the garlic, chopped parsley and the chilli flakes, stirring for 30 seconds or so before adding the can of tomatoes.
4. Add the wine, bring the sauce to bubble, then leave to simmer for 5 to 10 minutes until slightly thickened. Add salt and pepper to taste.
5. Prepare the squid by cutting the tubes into short strips and the tentacles into bite-sized pieces.
6. Add salt to the pasta water and cook your spaghetti to the packet instructions, remember to remove a cupful of pasta-cooking water before draining.
7. When the tomato sauce has thickened, stir the prepared squid into it, and by the time the sauce comes back to simmer the squid should be tender and cooked through. (try a piece)
8. Add a couple of tablespoons of the reserved pasta water to the sauce, then tip the drained spaghetti into the squid sauce, adding more of the cooking liquid if you feel the sauce needs it. Sprinkle with some more parsley.
9. VARIATIONS: Try a mixture of seafood by adding prawns, scallops or cooked muscles.