Ingredients:

350 g  low GI Montignac spaghetti

300g cleaned squid

250 g mushrooms

1 onion

2 garlic cloves

3 sprigs of basil

Olive oil

Salt pepper

Preparation:

Peel and slice the onion.

Peel and crush the garlic 

Clean and slice the mushrooms.

Pour 2 tablespoons olive oil in a frying pan and brown the onions. When they are translucent , add the squid , garlic cloves and sliced ​​mushrooms .

Add salt and pepper and simmer over medium heat for 10 minutes.

Meanwhile, in a large saucepan of salted boiling water , dip the spaghetti and let them cook for 8 minutes.

When the spaghetti is cooked , drain them and add them to the mixture in the pan.

Add the basil and cook a few minutes before serving.