Thursday 25 September
We scanted the pasta to six ounces, as
there were so many other things going into it, and used dried peperoncini, as
we had no fresh chile. And since our
defrosted squid gave off lots of liquid while it cooked, we drained it before
adding just a little wine, but no pasta water.
Though I wondered whether raisins would work with bland squid as well as they do in sarde in saor, they played together
quite nicely. And the capers nestled into the campanelle as if they were little anthers. But as some of the
reviewers comment, the dish could have used a little zip from something; maybe
more or juicier tomatoes, some lemon juice, or a drizzle of fruity oil.
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