1 kg of small or medium-sized squid, cleaned
chicken broth
1/2 cup of salted butter or margarine
1/2 cup plus 1 tablespoon of olive oil
6 large cloves of garlic, chopped
1 teaspoon of parsley
1/2 teaspoon of basil
2 tablespoons of chopped fresh cilantro
to taste with salt and black pepper
1 package of cooked spaghetti
1 kg of small or medium-sized squid, cleaned
chicken broth
1/2 cup of salted butter or margarine
1/2 cup plus 1 tablespoon of olive oil
6 large cloves of garlic, chopped
1 teaspoon of parsley
1/2 teaspoon of basil
2 tablespoons of chopped fresh cilantro
to taste with salt and black pepper
1 package of cooked spaghetti
Clean and prepare the squid (see basic guidelines)
Leave the entire body intact
Cook the squid for 15 minutes in a small amount of water and chicken broth
Scrub well and cut into slices. Reserve
Melt the butter or margarine in a pan over low heat
Add 1/2 cup of olive oil and mix well
Continue cooking for 3 minutes and increase the heat to medium
Add the garlic and cook until it starts to brown
Remove the garlic and discard
Add the parsley, basil, cilantro, salt, and black pepper to taste
Cook for an additional 4 minutes
Add the squid, cover, and simmer over low heat for about 5 minutes
Remove from heat, cover, and reserve
Cook the spaghetti
DRAIN well and place it in a large pan
Add 1 tablespoon of olive oil and the squid
Mix carefully using a long spoon and making circular motions
Cover the pan and let it rest for 8 minutes before serving
Serve as an appetizer or main course
Serves 4.
