SIPO and Squid

400 gr Paccheri

400 gr Squids

1 clove of garlic

1 bay leaf

q.b.Extra virgin olive oil

salt

Method:

Wash the baby squids and slice them thinly; 

Heat the oil in a non-stick pan over a medium-low heat. Add the garlic and the baby squids, add a ladle of pasta cooking water, bring to a gentle simmer and cook, uncovered, for 5 mins. Season to taste.

Meanwhile, bring a large pan of salted water to the boil. Cook the paccheri following pack instructions with the bay leaf, then drain and toss with the squid sauce and the Celery Fresh Pesto SIPO.

Enjoy with a nice glass of Albana di Romagna secco.

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