Yamaguchi Ika Club
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YAMAGUCHI FISHING JOURNAL

03THE IKA KITCHEN

Garlic & tomato squid pasta

A weekend pasta that works with properly thawed frozen squid, too.

Pasta 25min, approximate 2 servings Good withGolden cuttlefishKisslip cuttlefishSwordtip squid

Method

  1. Cut squid into bite-size pieces and chop garlic. Cook pasta according to its packet.
  2. Gently warm garlic in olive oil. Add tomatoes and simmer for about 8 minutes.
  3. Add squid and cook thoroughly to the center. Season with salt.
  4. Toss in the drained pasta. Loosen with a little pasta water if needed.

TipThaw frozen squid in the refrigerator and pat dry before cooking.

More recipes

Yamaguchi Ika Club, The Ika Kitchen — yamaguchifishing.com/ikabu/en/

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