Fusilli with Squid, Garlic and Herbed Breadcrumbs
1 T. butter
2 T. extra virgin olive oil
1 lb. squid, cleaned and diced
3 cloves garlic, peeled and chopped
handful of cilantro or Italian parsley, chopped
Breadcrumbs: 1/3 baguette or day-old Italian bread, crumbled and toasted mixed with a dash of kosher salt and chopped parsley to taste
Melt butter, saute garlic, add EVOO after about 1-2 minutes or when garlic begins to brown. Add squid, adjust seasoning. Cook for 4-5 minutes over medium heat.
Meanwhile, prepare pasta. Cook until al dente, then drain. Add to squid mixture. Add chopped parsley. Toss and serve immediately. (Top with breadcrumbs in place of cheese.)
This was supposed to have been a tomato sauce but I forgot to get some onions at Citarella and I didn’t feel like going out once I got home. I keep a box of Pomi chopped tomatoes on hand at all times, and while I did have the basics of a sofrito in the fridge (carrot and celery being two of the main ingredients), making a basic tomato sauce wasn’t on the agenda tonight.
Sometimes you get to make lemon meringue and sometimes, it’s lemonade.