Procedure

1. For the squid: Combine white wine, vinegar and onion. Cook over medium heat until liquid is halved, about 2 minutes. Add in the squid and simmer for another 2 minutes. Add in the lemon juice and butter. Cool down and set aside.
2. In another pan, melt butter over medium heat. Add in the garlic, onion and ginger. Saute for 2-3 minutes or until aromatic.
3. Add in the white wine and cook over medium heat until wine is almost dry, about 5 minutes.
4. Add in the aligue, coconut milk, tomato paste, and shrimp cube. Simmer in medium-low heat for 5 minutes. Season with salt and pepper to taste, adjust consistency as needed with some more coconut milk. 
5. To finish, add in the shredded kani stick. Mix well and simmer for 1 minute. Add in the lemon juice.
6. To serve: While the sauce is hot, gently reheat 180 grams of spaghetti noodles with some hot water – drain well and toss into 130g pasta sauce. Arrange on plate.
7. Top with parmesan cheese and onion leeks. Drain the squid and top half on pasta for each serving (approx. 20 grams). Finish with half a lemon wedge on the side. Makes 2 servings.