Squid Stuff


Linguine with squid and anchovies

linguine
2 anchovies
1/2 lb. squid, thinly sliced crosswise
2 garlic cloves, crushed
pinch of red pepper flakes
1/4 cup white wine
handful of Italian parsley, chopped

Cook linguine in large pot of boiling salted water until al dente. Drain. Reserve 1 ladleful pasta cooking water.

Heat two tablespoons olive oil in a large skillet over medium-high heat. Brown garlic in oil until lightly colored. Add anchovies and red pepper flakes; mash until anchovies disintegrate, about 30 seconds. Add calamari and toss just until opaque, about 1 minute. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in parsley.

Add linguine 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. Serve immediately.

3 thoughts

  1. There are some things I simply cannot eat. Squid, octopus, two right there. It’s pretty, though! Great work on the aesthetics 😉 It’s just that somehow, finding squid slithering in amongst the noodles makes me think of . . . oh, I don’t know, finding a slug in my popcorn or a rolly poly amongst my M&Ms.

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  2. Chubby — thanks love.

    Lynette — when i serve calamari to strangers, i usually coat it in some kind of batter and deep-fry it. makes it more palatable i guess.

    octopus is an acquired taste, not so much flavor but appearance. i also don’t know of any recipes for it apart from this one (scroll down), courtesy of Lucy from Lucy’s Kitchen Notebook.

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