Squid Pasta With Seasonal Mushrooms And Vegetables Recipes

CALAMARI ON PASTA

Steps:

• Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
• Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
• Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
• Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.

MUSHROOM CALAMARI

Steps:

• Mix aquafaba, Aleppo pepper, kombu, Urfa biber and salt together in a large bowl, then add mushrooms and mix thoroughly.
• Mix cornmeal and rice flour in a separate container. Remove mushrooms a small handful at a time and sift the flour/cornmeal mixture over them through a colander in a mixing bowl.
• Heat the oil in a deep-fryer or Dutch oven to 350 degrees F. Fry mushrooms in batches for 2 minutes.

PASTA ALLA CAPRICCIOSELLA (PASTA WITH SQUID, MUSHROOMS AND PEAS)

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.

SPICY SQUID RAGU WITH PASTA & CLAMS

Steps:

• Heat the oil in a saucepan or flameproof casserole dish over a medium heat and fry the onions for 8-10 mins until golden. Scatter in the garlic and chilli, season with salt and cook for 2 mins more. Stir through the squid and cook for another 10 mins until the squid has tightened up and any liquid has evaporated. Splash in the wine and bubble away for 5-6 mins, then tip in the tomatoes. Stir well, reduce the heat to low and simmer gently for 25-30 mins until the squid is tender and the sauce thick and rich. Once completely cooled, the ragu can be covered and chilled for up to two days or frozen for a month. Defrost completely in the fridge overnight and reheat over a low heat until bubbling before continuing with step two, below.
• Cook the pasta in a large pan of boiling water for a minute less than pack instructions. Meanwhile, stir the clams or mussels into the ragu. Cover with a lid and cook over a medium heat for 6-8 mins, giving the pan an occasional shake until all the clams have opened - remove and discard any that remain closed after this time. Turn off the heat.
• Drain the pasta, reserving a little of the cooking water. Stir the pasta into the ragu and warm everything through over a low heat for a minute, adding a small splash of the reserved water if the sauce needs to be loosened. Turn off the heat and add a drizzle of oil, the parsley leaves and lemon zest. Stir, then bring the pan to the table for serving alongside a separate bowl to collect the clam shells.

SQUID PASTA WITH LIGHT GARLIC SAUCE

Steps:

• Bring small saucepan of water to a boil; add pinch of salt. Add broccoli, boil 1 1/2 minutes, drain and transfer to bowl of ice water. Drain and set aside.
• Pull tentacles from squid and discard or set aside for another use. Use kitchen shears to cut bodies lengthwise. Open squid, rinse, pat dry and place flat on cutting board. Use sharp knife or Japanese or Chinese cleaver to score each piece vertically, making cuts very close together, like ribs on rigatoni, but taking care not to cut completely through squid. Cut squid horizontally in 2-inch-wide strips. Cut each strip parallel to the scoring in half-inch wide pieces. Sprinkle strips with salt and pepper.
• Mix sake and soy sauce and set aside.
• Heat butter in medium skillet over medium heat. Add garlic and sauté until it starts to sizzle and gives off fragrance. Increase heat to high, add mushroom caps top-side down, sear briefly, turn and add squid strips, then asparagus and then broccoli. Sprinkle with salt and pepper. Stir-fry until squid strips start to curl and turn opaque, a minute or so, but are not fully cooked.
• Drizzle sake-soy mixture over ingredients, stir and remove pan from heat. Stir again and transfer to serving dish. Sprinkle with shichimi togarashi and serve.

PASTA WITH MUSHROOM AND SEASONAL VEGETABLE

Steps:

• Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes.
• Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.
• When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
• Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready.
• Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.
• Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.
• You can use any other vegetables in season but the mushrooms are essential.