spaghetti with garlic squid

Sprinkling Nori on top gives an extra pleasant aroma. 

You can substitute squid with octopus if you like. Don’t forget the key ingredient, Shiso!

Serves 2


Ingredients:

½ lb. cleaned squid

2 garlic cloves, minced

½ white onion, sliced

½ dried spaghetti

1 Tbs. olive oil

1 Tbs. butter

1 Tbs. soy sauce

1 pinch of red pepper flakes

2 shiso leaves, thinly sliced

1 Nori sheet / Japanese dried seaweed


Directions:

Cut the squid crosswise into rings ¼ inch wide and set aside. In a sauté pan over medium heat, warm the olive oil and the butter. Add the garlic and the red pepper flakes and sauté for 1 minute to release the garlic’s fragrance. Add the onion and cook, stirring about 2 minutes. Add the squid and cook stirring another 1 minute.

Meanwhile, drizzle some olive oil in a medium pot of boiling salted water, add the spaghetti and cook until al dente or according to the package instructions. Drain the spaghetti, transfer to the sauté pan and toss gently.  

Divide the spaghetti into two dishes. Tear the Nori into small shreds and top with the Shiso. Serve immediately.