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Ingredients
- 300g calamari, cleaned
- 2 heads radicchio or Treviso radicchio
- 400g spaghetti
- 4 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 200ml dry white wine
- 2 tbsp finely chopped parsley
- Salt and pepper
Method
Cut calamari into matchstick-sized strips. Remove and discard tough outer leaves of radicchio. Pull leaves from heart and wash thoroughly. Cut into long strips. Cook spaghetti in a large pot of salted boiling water. Drain 2-3 minutes before it is cooked. Meanwhile, heat olive oil in a large pan and fry calamari, radicchio and garlic on moderate heat for 4-5 minutes. Add drained spaghetti and raise heat to high. Add wine and parsley, stirring until liquid is almost evaporated and spaghetti has a glossy coating. Season with salt and pepper to taste and serve (pictured).
