Linguine with squid and chilli peppers

I do not know who said that fasting heals illnesses, drives out demons, expels evil thoughts and purifies the heart. You have to be beautiful at all costs, as if to create the axiom: ‘thinness equals purity’ but the appetite and desire are two sides of the same coin so succumbing to the temptation becomes almost a ‘must’ in front of the plates of the talented chef, Libera!

Ingredients

600 gr of squid, 200 gr. of green chillies, 200 g tomatoes datterini, Garlic, olive oil and basil

Directions

Clean squid, retrieve the liver. Cut squid into strips. Fry garlic in a pan, add squid and after a few minutes tomatoes datterini on high heat for a few minutes, until the heads of squid will be soft. Cut the peppers and add them to the pan and cook for a few minutes. Meanwhile, cook and drain the pasta. Finish cooking in the pan. To amalgamate all add the liver that will give the pasta a nice saltiness.

Dish reviewed in the May 2014 Ischianews magazine

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