Serves four

Ingredients

For the stew 1kg medium-sized calamari100g spring onion 100g round, smooth tomatoes1 garlic clove unpeeled 500ml sparkling waterParsley stems to taste
Basil to tasteA pinch of salt, pepper and sugar to tasteA dash of extra virgin olive oil For the cream of zucchini400g zucchini1 unpeeled, garlic cloveFresh red pepper to tasteSalt and pepper to taste For the spaghetti280g squid ink spaghetti50g spring onion 1 unpeeled, garlic cloveExtra virgin olive oil to tasteFresh red pepper to taste200g calamari stew (as per the above)Fennel to taste1 lemon

Method

1. To cook the stew, add all ingredients into a saucepan or pressure cooker. Allow the stew to cook, siphon out the broth and put it to one side.
2. For the calamari, wrap the cleaned calamari in clingfilm and place it in the freezer.
3. Once frozen, remove and slice the calamari in the shape of tagliatelle and place in a bowl. In a pot warm up a little water with salt, bring to 60 degrees Celsius and start adding to the calamari slices, little by little until they start to change colour. Be careful not to overcook!
4. Remove the excess water and dress the calamari with olive oil, salt, pepper and chopped wild fennel.
5. Chop the zucchini, sauté in a saucepan with garlic, olive oil.
6. Blend the zucchini (removing the garlic and peppers) and adding in some of the cooking water, until smooth and liquid. Keep on the heat with a drizzle of olive oil.
7. Brown the spring onion with olive oil, garlic and red pepper. Add the calamari stew to the pan.
8. Cook the pasta in a separate pan, and once half cooked, add to the stew to finish. Add salt and pepper to taste, grated lemon peel and a drizzle of extra virgin olive oil.
9. Serve in a soup plate with the cream of zucchini and marinated calamari.

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