Remove the cartilage and the guts from the squid. Cut the trunk open and rinse well. Cut in half lengthwise then slice into 1 - 1.5 cm rounds.
Cook the pasta in generously salted boiling water.
Add the olive oil to a frying pan and turn the heat to low. Then add the garlic, the onion and cook until they sweat.
Add the squid and sauté quickly. Season with herb salt.
Add the spaghetti sauce, cooking water for the pasta, and consommé. Simmer on medium for 10 minutes. Then add salt and sugar.
When the pasta is done, strain, than mix with oil. Arrange on a plate, top with sauce, and garnish with basil.
I forgot the basil in the pictures. Use fresh or dried basil.
If you like a lot of sauce, increase the amount. It's also ok to omit the onion.
Adding a little sugar mellows out the taste.
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Story Behind this Recipe
This is a recipe I just thought up.
In Step 1, We're not using the tentacles, so you can reserve them for something else. You could use them though, if you don't mind them. In Step 4, be careful not to overcook the squid or it will become tough. In Step 6, you can mix the sauce and pasta together in the pan if you want.