Squid ink spaghetti - Spaghetti al nero

Ingredients: (4 servings)

400g spaghetti
Squid (with ink) 2
Shallot 1pieces
Olive oil 4 tablespoons
Peperoncino
White wine 1 / 2 cup
Salt&pepper

Directions

1. Wash the squid, cut into 1cm wide strips.
2. Shallow-fry the sliced shallots in hot oil, add the peperoncino.
3. When the color of peperoncino starts to change, remove it from the pan, then add the squid and lightly fry.
4. Add wine, and cook for 20 minutes over low heat.
5. Add squid ink at the end, cook just for 2 minutes over medium heat.
6. Add salt and pepper to taste.
7. Boil the spaghetti.
8. Add the spaghetti to the squid ink souce, mix well and add the water which boiled the pasta as needed.