PASTA ALLA CAPRICCIOSELLA (PASTA WITH SQUID, MUSHROOMS AND PEAS)
Time 1h
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- In a sauté pan large enough to hold all the pasta, sauté the garlic cloves in abundant olive oil over moderate heat until they are just beginning to brown. Remove the garlic cloves and add the chopped calamari. Season with salt and pepper, stirring so that all the little pieces are nicely coated with the flavored oil. Turn the heat down to very low and cover the pan.
- Let the squid braise until it is very tender, about 20-30 minutes for baby squid, 45-60 minutes for 'regular' squid. The squid will give off a fair amount of liquid to begin with, but as it cooks it may dry out, in which case add a few spoonfuls of water or wine from time to time to keep things moist. The squid itself should be much reduced in size and darken as its liquid cooks out; this is perfectly normal.
- While the squid is cooking, start the pasta water going, then prep your veggies.
- When the squid is done, uncover it, increase the heat to medium-high and add the white wine. Let the wine reduce, then add your veggies. Mix well to cover them completely with the sauce in the pan. Season well with salt and pepper as you stir.
- Then, once again, reduce the heat and cover the pan. Let the veggies braise until the mushrooms are tender, about another 10 minutes or so. The tomatoes will soften and begin to 'melt' into the sauce, but not completely. A minute or two before the end, add the red pepper flakes and half of the chopped parsley.
- Just when you cover the pan again, salt the boiling water very well and add your pasta, making sure that . it should be done about the same time as your veggies. When it is done very al dente, add the pasta to sauce in the sauté pan. Lower the heat as low as it will go, and mix it all up so that the pasta is well coated with the sauce. If things are a bit dry or sticky, add some more pasta water to loosen things up. The pasta should not be at all watery but slight 'slither' around the pan easily.
- Serve immediately in warmed pasta dishes. The best way to do this is to grab a good portion of pasta with some tongs (or a pasta fork) and swirl it into the dish. Then spoon out a nice portion of the sauce, with squid and veggies, too, on top of the pasta. If you like, sprinkle a bit of fresh parsley on top for garnish, perhaps with un filo d'olio-a drizzle of olive oil. As the poem so rightly recommends, no cheese.
SQUID PASTA WITH SEASONAL MUSHROOMS AND VEGETABLES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Flame sake in small saucepan. When sake stops flaming, add soy sauce and set aside.
- In a large saute pan using clarified butter, sear the squid over a high heat until lightly browned, about 30 seconds. Lower the heat to medium and add the garlic, mushrooms, asparagus and shichimi.
- When ingredients are almost cooked, deglaze pan with sake/soy mixture. Reduce by half and turn off heat. Serve.
PASTA WITH PEA GREENS AND SQUID
Watercress can be substituted for the young pea greens or the Oriental specialty can be mail-ordered through Gino Roselli at Balducci's in New York City, (212) 673-2600.
Provided by Molly O'Neill
Categories dinner, pastas, project, main course
Time 20m
Yield Four servings
Number Of Ingredients 10
Steps:
- Boil the pasta in a large pot of salted water until tender and drain well.
- In a large skillet, warm the olive oil. Add the garlic and cook until it begins to turn golden, about 1 minute. Add the chili pepper and raise the flame to high. Add the squid and toss for approximately 1 minute. Add the pea greens or watercress and toss for 30 seconds. Remove from heat.
- Toss the squid mixture with the pasta.
- Add the lemon and lime rinds and toss well.
- Season with salt and pepper to taste and serve.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 8 grams, Carbohydrate 93 grams, Fat 11 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 420 milligrams, Sugar 3 grams
PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS
Simple and light on a warm summer night!
Provided by Laura DeMarte
Categories Main Dish Recipes Pasta
Time 21m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
- Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g
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