Prepare the basil oil. Gently clean the basil leaves. Warm three tablespoons of oil and put the basil in infusion. Let it rest one night. Clean the totanetti and rinse them well even inside to remove the sand. Keep two aside for the final decoration of the dish and cut the others finely with the knife. Heat the oil with the onion and the garlic in a large pan over low heat with a spoonful of fish stock from time to time to stew. Add the coarsely chopped pine nuts and toast lightly. Add the totanetti (including the two whole) left to brown and blend with the white wine. When the wine has evaporated almost everything, add a ladle of fish stock and cook for five minutes. Prepare the buffalo cream. Put the mozzarella in the mixer, add two tablespoons of milk and reduce to a cream. Cook the pasta in plenty of salted water, drain and sauté with the small squids. We prepare the dish. Arrange the cream on the bottom of the plate and lay the pasta on top. Sprinkle with basil-scented oil and decorate with a few leaves of fresh basil and the whole little squid.
by Euforia in Cucina
