Spaghetti with vegetable sauce, squid, clams and olives

I made this dish with left-over ratatouille that I blended and reheated, and that saves a lot of time.

The squid takes careful cleaning. Separate the heads from the body, cut off the tentacles and remove the ink sac. Pill of the outer skin, remove the transparent back bone, turn inside out and wash under water.

The clams need to stand several hours in lukewarm water so that they can spit out sand from inside. Then wash them and put them in a casserole with a small amount of water. Heat it on a low fire until the shells open and set aside.

I cook the pasta in a wide low casserole, instead of a big pan with lots of water, for some 15 minutes after the liquid started to boil and I added the dried pasta.

You can sieve the clams and their liquid and add the liquid to the sauce.

Heat the sauce in a pan.

Cut the squid and fry briefly in a pan, douse with wine, water, lemon juice or clam juice.

Drain the pasta, empty the pan you used for the pasta, dry it with paper towels.

Put the sauce in the large pan, add the pasta and stir, then add the clams, squid, and olives, sprinkle some parsley, ground pepper and chili flakes.

For the ratatouille slice eggplant, zucchini, bell peppers and tomatoes. Fry the eggplant and zucchini, separately, in olive oil. Cook the bell pepper and tomatoes in some water. Drain the ingredients. Clean a big shallow pan, add olive oil and a few cloves of garlic. Then add the vegetables and bled with a spoon.

(Note on salt – do not use any salt until after you taste the vegetable sauce)