Recipe by Adriano Baldassarre: spaghetti with garlic, oil, and baby squid

Ingredients for 4 people

For the garlic and oil

360 g of spaghetti
80 ml of extra virgin olive oil
Garlic to taste
Chili pepper to taste
Coarse wet salt from Guerande

Ingredients for the aromatic powder

50 g of dill
50 g of chervil
50 g of tarragon

For the baby squid

200 g of baby squid
500 ml of extra virgin olive oil
3 cloves of garlic
45 g of parsley

Method

For the aromatic powder

Take the herb’s bunches, remove the leaves and discard the small stems, wash them, let them dry and mix them. Pass them through a cloth to obtain a very fine powder.

For the baby squid

Clean the baby squid well from small internal impurities and remove mouth and eyes. Put the extra virgin olive oil in a saucepan, add garlic, chili pepper, and parsley, heat to 70°C, at 55°C add the baby squid and constantly maintain the temperature for 6 minutes, then remove from heat and store.

For the garlic oil

Make an infusion of garlic and fresh chili pepper in water without salt. Add the spaghetti when the water reaches about 80°C. The size of the pan must be exactly the diameter of the spaghetti length. Cook completely in the pan and if necessary add more water, making sure that excess water does not remain in the pan after cooking.