2 cloves of garlic, minced
150 ml of olive oil
8 green asparagus spears, cut into pieces
4 tomato cubes
15 fresh parsley leaves
50 g of capers
300 g of fresh squid, cut into rings
50 ml of fish stock
400 g of Italian spaghetti pasta
50 g of chopped chili pepper
10 g of coarse salt
Black pepper to taste
2 cloves of garlic, minced
150 ml of olive oil
8 green asparagus spears, cut into pieces
4 tomato cubes
15 fresh parsley leaves
50 g of capers
300 g of fresh squid, cut into rings
50 ml of fish stock
400 g of Italian spaghetti pasta
50 g of chopped chili pepper
10 g of coarse salt
Black pepper to taste
Sauté the garlic in half the olive oil
Add the asparagus, tomato, parsley, capers, squid, and fish stock
Let it simmer for five minutes
Cook the spaghetti in boiling water until al dente
Drain the water and add to the squid sauce
Add the remaining olive oil and chili pepper
Season with salt and black pepper to taste, then serve.
