Spaghetti with squid and courgettes

If you love fish, a meal that tastes of the sea is an undeniable joy. In this recipe we are going to make squid, fresh tomatoes and courgettes. A wonderfully light combination which feels quite summery. This sauce is suitable for other pasta shapes, and is a complete meal in itself: pasta, vegetables and fish.


  • spaghetti 250 grams
  • squid 400 grams
  • courgettes Two small courgettes
  • tomatoes Four blanched tomatoes
  • oil
  • garlic 1 clove
  • salt
  • pepper
  • brandy
  • parsley
25 minutes Total time
10 minutes Active time
Serves 2 persons
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Clean and wash the squid thoroughly, removing its entrails and any residues of sand. Cut them into pieces. Blanch the tomatoes, peel, remove seeds and cut into strips. Wash and slice the courgettes. Take a frying pan and gently brown a clove of garlic in a little olive oil. Add the squid, sauté briefly, then pour in the brandy and simmer to reduce the alcohol. Add the tomatoes, simmer for a few minutes, then the courgettes. Turn the heat to high and cook the courgettes but keeping them crunchy. Add salt if necessary. Cook the spaghetti and toss with the sauce, adding a drizzle of olive oil and a sprinkling of pepper.

If you need to freeze your squid, you can put them in special bags for the freezer first eliminating all their water.
‘Totani’ closely resemble squid. But while ‘totani’ has a red colour, the squid’s colouring is rather less vibrant.

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