Quadrucci with Squid

Method

1. Put a little oil in a saucepan, add a clove of garlic and heat over low heat.
2. Clean and cut the squid into pieces.
3. Brown the squid in the flavored oil, sear well.
4. Deglaze with white wine, let the alcohol evaporate.
5. Add the tomato concentrate and dissolve it.
6. Add the crushed peeled tomatoes.
7. Cover with fish broth, cover and cook on low heat for about an hour.
8. Check and add more broth if needed.
9. Add the egg quadrucci.
10. Cook for 3-5 minutes, stirring to prevent sticking.
11. Turn off the heat, cover and let rest for a few minutes.
12. Serve with parsley, a drizzle of oil, and pepper.