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
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.
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.