Summertime in the Mediterranean brings back so many memories from when I was young. The freshest seafood prepared simply and elegantly. Not a long time ago at the fish market, I saw these beautiful squid and thought about creating a recipe that mixed up many regions and flavors from Italy: from Tuscany, handmade Strozzapreti pasta, which translated means “priest strangler”, combined with squid from the Sicilian coast and tomatoes from the Campania coasts. Here’s the recipe for you to try it out!
Other seafood pasta recipes:
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