4 PERS. | 30 MIN.
Recipe by Els Sirejacob
2 tsp vegetable stock Bouillon Herkules
250 g black pasta
2 large ready-made squid tentacles
2 cloves of garlic
juice and zest of 2 lemons
bunch of parsley
3 tbsp olive oil
salt and pepper
Place a pot of salted water on the stove and cook the pasta as stated on the packaging.
Peel and crush the garlic. Heat the oil in a frying pan and fry the garlic.
Meanwhile, cut the octopus tentacles into equal pieces and rinse and finely chop the parsley. Add the tentacles and the stock to the garlic.
Then grate the lemons and squeeze the juice over the tentacles.
Drain the pasta, reserve half a glass of cooking water and add the pasta to the squid in the pan together with the glass of cooking water.
Mix everything well and finish with parsley, grated lemon peel, salt and pepper.
Tasty.