March 20, 2007

Curly Squid & Rapini Pasta



Ingredients:
1 lb cleaned squid, large tentacles halved
1 lb pasta
1 lb rapini (broccoli rabe), stems removed and corsely chopped
1/4 cup bread crumbs
4 cloves garlic, minced
2 anchovy fillets
1 shallot, minced
2 tablespoons olive oil
1/2 lemon
salt
pepper

Directions:
Cook pasta according to box instructions. Meanwhile, heat the oil in a large saucepan. When hot, add the garlic, shallots and anchovies and cook, stirring occasionally until the garlic and shallots are softened and the anchovies have dissolved. Add the rapini and saute for about 5 minutes or until it has cooked down. Add the squid and cook until nearly opaque, about 5 additional minutes. Squeeze the lemon juice on the squid, add salt and pepper to taste and then cook on high with the lid on for 1 minute. Pour onto drained pasta and stir to evenly distribute. Add the bread crumbs and stir. Serve immediately.


My thoughts:
Today I cooked squid for the first time and I was amazed at how easy it was and how well it turned out. It was very tasty and kind of fun to see the squishy, misshapen squid curl and cook before my eyes. It was extremely easy, I made the whole thing in the time it took me to boil the water and cook the pasta. The trick with squid is not to under- or over-cook it. Just cook it until it is just opaque (even in the middle, you might have to flip it over and inspect) and you are all set.

12 comments:

  1. I make squid for Jeff a lot; you are so right. A couple minutes is all it needs, or it turns rubbery. My mom always says to cook it for 2 min. or 2 hours. It's makes a fantastic pairing with the rapini, which is so fresh and delicious right now.

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  2. I might need to try this and freak out the kids. Although my kids would probably love it!

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  3. Not a big squid fan, unless it's in the form of calamari, but that dish definitely looks fun! I'm with Scoutj - Nicholas would love it.

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  4. Wow, I've never tried cooking squid either, you make it look so easy!

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  5. I dish that looks both delicious and repelling! That alone is a great reason to make it. I just recently made my own calamari, and it was great. Maybe I am ready for the next step!

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  6. That looks beautiful - what a good idea for pairings! Did you use fresh or frozen squids? (do you think it'd matter?)

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  7. I used fresh, cleaned squid but frozen would work too, I would think.

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  8. Yum! I have yet to make something with squid. I love ordering it at restaurants and I see that it looks fresh at my fish market. I'll have to try it out sometime.

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  9. mmmM! i LOVE squid so muche, essspecially those little tiny leggy ones :) you have struck me at my weak point, droooooool!

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  10. I love squid, but I am alone in my family. Everybody else avoids it like the plague. So I'll have to spring this on my family. Not only will it be funny, but there'll be more for me :) It looks great, by the way.

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  11. Hi, I recently bought some big squids each weighting about 2.5 lbs. It's about 2 ft. long from body to the tip of the tentacles. Do I cook it just like the smaller kind or is there another way I need to cook it?

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