Linguine with squid and sage in a white wine sauce.
500 g linguine
350 g squid
4 clove(s) garlic
8 fresh sage leaves
2/3 cup(s) white wine
salt
olive oil
freshly ground black pepper
Clean the squid, removing the skin, the cartilage and ink sack. Cut into rings.
In a skillet, sauté the garlic and the sage in 6 tablespoons of olive oil. Add 1 tablespoon of water.
After a couple of minutes, add the squid rings, season with salt and pepper and sauté for a couple of minutes. Deglaze with the wine and cook for another 5 minutes.
Cook the pasta in salted boiling water until al dente. Drain, add to the squid sauce and toss. Serve with a freshly ground black pepper.
