Back home and back in my kitchen after 4 weeks starts with an italian pasta, of course.
Fry 1 chopped onion, 4 chopped garlic cloves and 1 spicy little pepper in a drizzle of olive oil. Add 500 grams of chopped cherry tomatoes, 1 table spoon of dried basil and 100 ml of white wine. Allow to simmer and stir now and again. Add 300 grams of small squid and 100 grams of decongelated vongole ( no shells). Finish with pepper, salt, 3 table spoons of chopped parsley and 1 teaspoon of dried grated bottarga. Serve with pasta.