Super Squid Linguine Recipes

SUPER SQUID LINGUINE

Super Squid Linguine image

This delicious linguine recipe is courtesy of chef Jamie Oliver and can be found in his book, "Cook with Jamie."

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

14 ounces squid, cleaned, cut lengthwise to open into flat pieces, scored, and sliced crosswise into 1/4-inch strips, plus 8 whole squid bodies, cleaned
1 pound linguine
1/2 cup plus 2 tablespoons olive oil
3 cloves garlic, finely sliced
1 to 2 fresh red chiles, seeds removed and finely chopped
1/4 cup fresh flat-leaf parsley, finely chopped
3/4 cup frozen peas
1/2 cup white wine (optional)
Sea salt and freshly ground black pepper
1 lemon (optional)
1/4 cup plus 1 teaspoon fresh mint leaves, chopped
Mixed greens, for serving

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 CALAMARI AND GARLIC

Linguine with Calamari and Garlic image

Categories Garlic Pasta Shellfish Basil Squid White Wine Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 7

Ingredients

1/2 pound linguine
4 rolled anchovies with capers, from 2-ounce tin; anchovies crushed, oil reserved
1/2 pound cleaned calamari (squid), thinly sliced crosswise
3 large garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
3/4 cup dry white wine
1/2 cup thinly sliced fresh basil leaves or 1 tablespoon dried

Steps:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Divide pasta and calamari between 2 plates and serve.

LINGUINE WITH SQUID AND BROCCOLI RABE

Linguine with Squid and Broccoli Rabe image

This is a light and easy pasta dish with a lot of flavor that is sure to impress any seafood lover. I like to serve it with fresh tomato slices on the side.

Provided by cuisinière

Time 35m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package linguine pasta
2 pounds broccoli rabe, trimmed
1 tablespoon olive oil
2 pounds squid, cleaned and sliced into rings
2 cloves garlic, minced
2 tablespoons dry bread crumbs
1 teaspoon red pepper flakes, or to taste

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.

Nutrition Facts : Calories 380.7 calories, Carbohydrate 51.1 g, Cholesterol 250.3 mg, Fat 7.3 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 1.4 g, Sodium 127.5 mg, Sugar 3.4 g

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