Ingredients
- 1 large (or 2 medium) onions
- 2 TBL olive oil
- 1 pound cleaned squid
- 1 clove garlic, very finely minced
- 1 cup tomato puree
- 1 generous tsp squid ink
- 3 TBL chopped fresh flat-leaf parsley
- ¼ tsp red pepper flakes
- ½ pound perciatelli (bucatini)
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