250 g of pasta
For the sauce
4 medium-sized squid, cleaned and cut into rings (approximately 1 kg)
4 tablespoons of olive oil
1 small onion (70 g), finely chopped
3 medium-sized tomatoes (360 g), peeled and seeded, finely chopped
1 medium-sized carrot (120 g), finely chopped
2/3 cup of white wine (160 ml)
1 teaspoon of salt
1 pinch of black pepper
100 g of small shrimp, cleaned
100 g of mussels without shells, cooked
2 tablespoons of chopped parsley (for sprinkling)
250 g of pasta
For the sauce
4 medium-sized squid, cleaned and cut into rings (approximately 1 kg)
4 tablespoons of olive oil
1 small onion (70 g), finely chopped
3 medium-sized tomatoes (360 g), peeled and seeded, finely chopped
1 medium-sized carrot (120 g), finely chopped
2/3 cup of white wine (160 ml)
1 teaspoon of salt
1 pinch of black pepper
100 g of small shrimp, cleaned
100 g of mussels without shells, cooked
2 tablespoons of chopped parsley (for sprinkling)
In a covered pot, bring 2.5 liters of water to a boil with 1/2 teaspoon of salt
Add the pasta and cook with the pot uncovered until al dente (approximately 5 minutes)
Prepare the sauce: in a large skillet, fry the squid in olive oil over medium heat until it starts to become opaque (approximately 3 minutes)
Add the onion, tomato, carrot, white wine, salt, and black pepper and cook until the squid is tender (approximately 15 minutes)
Add the shrimp and mussels and cook for approximately 5 minutes
Remove from heat
Drain the pasta, mix with the prepared sauce, and sprinkle with parsley
Serve immediately
520 calories per serving
