Thyroid Lobectomy Recovery

Calamari with Moscardino

For 8 people

- 70/80 grams per person Squid (pasta rings)
- about 1.5 kg clean
dormouse - 1 / 2 small glass WHITE WINE
- 4 / 5
TOMATOES -
GARLIC - FRESH PEPPER
- PARSLEY
- Salt
- OIL

Cut the squid into pieces, put a little 'oil in a pan with garlic and chilli into small pieces and when the garlic gets brown add the octopus. Cook for a few minutes, add white wine and allow to boil over high heat. Add tomatoes, peeled and chopped, a bit of hot water and salt and cook.
Boil pasta al dente and remove it (keep a little of the cooking water) and finish cooking in a pan with the squid. At the end add chopped parsley.
Serve and add olive oil.