Squid Pasta With Light Garlic Sauce Food

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.

SQUID PASTA WITH SEASONAL MUSHROOMS AND VEGETABLES

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.

BAKED SQUID WITH GARLIC-ANCHOVY PASTA

Steps:

• Preheat the oven to 450°F.
• Bring a large saucepan of salted water to a boil.
• In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
• Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy.
• Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat.
• Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
• Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
• Make a bed of pasta on a platter or plates and mound the squid on the pasta.
• Serve with lemon wedges.

ANGEL-HAIR PASTA WITH SAUTEED SQUID

Steps:

• Make tomato sauce:
• Cook onion and garlic in oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add tomatoes (with water if using canned) and sea salt and simmer, covered, stirring occasionally (and breaking up tomatoes if using canned), 40 minutes.
• Purée sauce in a blender (use caution when blending hot liquids), then force through a fine sieve into a bowl, discarding solids.
• Prepare squid:
• Finely chop squid tentacles and chill until ready to use for fish stock and pasta. Cut squid bodies open with kitchen shears, then rinse insides well and pat bodies dry. Lay each body flat on a cutting board, interior side up, and cut lengthwise (including flaps) into thin spaghetti-like strips (less than 1/8 inch wide) with a sharp knife. Chill strips, covered, until ready to use.
• Make stock:
• Cook onion, leek greens, and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add fish bones and trimmings and half of chopped tentacles and cook, covered, stirring occasionally, until tentacles release their liquid, about 2 minutes. Add water, wine, and sea salt and bring to a simmer, skimming froth. Remove from heat and let stand, uncovered, 15 minutes. Pour stock through fine sieve into a bowl, pressing on and discarding solids.
• Prepare pasta:
• Cook onion and garlic in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until well softened, 3 to 5 minutes. Add remaining chopped tentacles and cook, stirring, until they release their liquid, about 2 minutes. Add 1 1/2 cups tomato sauce, 3 cups fish stock, and sea salt and bring to a boil, stirring occasionally. (Leftover sauce and stock can be reserved for another use.) Stir in pasta and return to a boil, stirring. Remove from heat and let stand, covered, until pasta is cooked through, about 5 minutes.
• Sauté squid while pasta stands:
• Toss squid strips with sea salt. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add squid and parsley and cook, stirring, 30 seconds. (Squid will still be partially translucent but will continue to cook from residual heat.)
• Mound squid on top of pasta and serve immediately.

LINGUINE WITH CALAMARI AND GARLIC

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.