Linguine With Cockles And Squid Recipes

LINGUINE WITH COCKLES AND SQUID

Steps:

• Cook guanciale in a large pot over medium heat until crisp, about 15 minutes. Transfer to a plate using a slotted spoon. Heat oil in pot. Cook garlic, red-pepper flakes, and fennel seeds until golden and fragrant, about 2 minutes. Add vermouth. Bring to a simmer. Add squid. Cook until just cooked through, about 1 minute. Transfer to plate with guanciale using slotted spoon.
• Add cockles to pot. Cook, covered, until opened, 5 to 6 minutes; discard any unopened ones.
• Meanwhile, bring a large pot of salted water to a boil. Cook linguine until al dente. Drain, reserving 1/2 cup cooking liquid. Mix guanciale, squid, pasta, and reserved cooking liquid into cockles. Drizzle with oil.

SUPER SQUID LINGUINE

Steps:

• Insert the blade of a chef's knife into the body of one of the whole squid. Holding knife parallel to work surface, slice the portion of the squid that is facing upwards crosswise. Remove from blade and repeat process with remaining squid bodies. Set aside.
• Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package directions.
• Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add garlic, 3/4 of the chiles, parsley, and strips of squid; cook, stirring, about 1 minute. Add peas and wine, if using, and continue cooking until sauce has reduced slightly, 3 to 4 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Season squid bodies with salt and pepper and add to pan, cook until golden brown. Remove from heat.
• Drain pasta, reserving some of the cooking water. Add pasta to large skillet and gently toss with squid mixture and a few tablespoons cooking water. Season with salt and pepper. Garnish with 1/4 cup mint and squeeze over lemon, if desired.
• In a small bowl, whisk together remaining 1/4 cup olive oil, remaining chiles, and remaining teaspoon mint leaves. Divide greens evenly between four plates, top each with two squid bodies. Drizzle over olive oil mixture; squeeze over lemon, if desired. Serve salad and super squid linguine immediately.

LINGUINE WITH SEAFOOD

Steps:

• Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
• Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
• While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

BLACK LINGUINE WITH SQUID AND CHORIZO SAUSAGE

Steps:

• Clean squid by removing cartilage, separating tentacles, cutting off eyes, and cutting body into 1/4-inch rings. Rinse rings and tentacles well. Bring 1 gallon of water to a boil. Blanch squid for 30 seconds and drain. In a hot casserole saute onions in olive oil for 20 minutes without coloring.
• Stab chorizo with a fork. Place chorizo links on baking sheet and place in 400 degree oven for 25 minutes. Let cool and cut into medium dice.
• To casserole with onions add garlic and saute for five minutes. Add tomatoes and cook 10 minutes. Add squid and simmer for 30 minutes, letting natural juices release. Add wine and simmer until liquid is reduced. Add stock and simmer slowly until squid is tender. Add diced chorizo and heat through.
• Prepare linguine according to package instructions. Drain and place in a bowl. Toss with olive oil, butter, and Parmesan. Garnish with chopped herbs.

LINGUINE WITH SQUID AND BROCCOLI RABE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine and broccoli rabe at a boil until pasta is tender yet firm to the bite, about 11 minutes.
• Heat olive oil in a large skillet over medium heat. Add squid and garlic and saute until squid is opaque, 2 to 3 minutes. Sprinkle bread crumbs and red pepper flakes over the squid and saute for another 2 minutes. Turn the heat to low under the skillet to keep it warm until the linguine/broccoli rabe is done cooking.
• Drain the linguine and broccoli rabe, then add it to the skillet with the squid and toss well. Serve.

LINGUINE WITH STEAMED COCKLES IN SAFFRON-TARRAGON SAUCE

Steps:

• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Meanwhile, melt butter in heavy large skillet over medium heat. Add shallots and garlic; sauté 2 minutes. Add wine, 1 tablespoon tarragon, and saffron. Increase heat to high; bring to boil. Add cockles; cover and cook until cockles open, about 3 minutes. Use tongs to transfer cockles to bowl (discard any that do not open). Stir cream into sauce in skillet. Season with salt and pepper. Add pasta to skillet; toss. Divide pasta and sauce between 2 flat bowls and sprinkle with 1 tablespoon tarragon. Top with cockles and serve.

PACCHERI WITH SHELLFISH, SQUID, AND TOMATOES

Steps:

• Grate tomatoes, cut side down, on the largest holes of a box grater into a medium bowl until only the skin is left. Finely chop skin and add to bowl.
• Cut squid bodies in half lengthwise, then cut each half crosswise into 1/2" pieces. Place in a small bowl. Cut tentacles in half crosswise; add to bowl.
• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add reserved shrimp shells and heads (if using). Cook, smashing down on shells and heads, until shells are beginning to brown, 10-12 minutes. Add 1 cup wine and cook until reduced by half and alcohol aroma is gone, about 5 minutes. Add 2 cups water and bring to a boil. Reduce heat to a bare simmer and cook until reduced by one-third, 15-20 minutes. Let stock cool 20 minutes, then strain through a fine-mesh sieve, pressing on solids, into a heatproof measuring glass (you should have about 1 1/2 cups). Set aside.
• Wipe out pot. Pour in remaining 3 Tbsp. oil and heat over medium. Add garlic and cook, stirring occasionally, until just golden, about 5 minutes. Add grated tomatoes and cook, stirring occasionally, until tomatoes thicken slightly and begin to stick to bottom of pot, 6-8 minutes. Add cockles, mussels, red pepper flakes, and remaining 1 cup wine. Cover pot and cook, shaking occasionally, until cockles and mussels are open, about 5 minutes. Using a slotted spoon, transfer cockles and mussels to a medium bowl, leaving behind any that have not opened. Cover pot again and cook unopened cockles and mussels another minute or so, then transfer to bowl with others. Discard any that have not opened at this point. Keep shellfish sauce warm.
• Meanwhile, cook pasta in a large pot of boiling salted water, until just slightly under al dente, 6-8 minutes.
• Using a heatproof measuring cup, scoop out about 1 cup pasta water. Transfer pasta to pot with sauce with a slotted spoon or mesh spider. Add reserved stock and bring to a boil. Reduce heat to a simmer and add shrimp and squid to sauce. Cook, tossing constantly and adding pasta water a splash at a time as needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes. Add fish sauce, if using, and fold in steamed cockles and mussels. Taste and season with salt if needed.
• Transfer pasta to a platter. Top with basil and drizzle with oil.