15 ml/1 tbsp olive oil
16 bay squid, cleaned and sliced
1 wineglass of dry white wine
Crusty bread and a tomato and rocket
salad, to serve
Heat the oil in a frying pan (skillet).
Add the squid and toss over a
moderate heat for 3 minutes until
turning opaque. Add the Pesto and
wine and simmer for about
10 minutes, stirring occasionally,
until the squid is tender. Serve with
lots of crusty bread and a tomato
and rocket salad.
The Classic 1000 seafood recipes