Robin Daumit

SQUID INK PASTA & SQUID

Robin Daumit
SQUID INK PASTA & SQUID

Halloween is a fun time to plan a dinner party! The ambiance, the chill in the air, a crackling fire, and the food make for a very “grown-up” evening.

Squid ink pasta is a delicious first course. Throw in a few squid tentacles, lightly bathed in hot brew of olive oil and wine, and you have the makings for a bowl of worms with creepy crawlers to delight and entertain your guests!

 Fast and Easy

Ingredients:

-        Squid ink pasta – 1 pound cooked according to instructions

-        Squid – tentacles and tubes cut into bite size pieces

-        Olive oil – 1/3 cup

-        Garlic – 4 cloves crushed

-        Capers – ¼ cup

-        Celery – ½ cup confetti chopped

-        Red pepper flakes – ¼ teaspoon

-        Dry white wine – 1 cup

-        Salt – 1 teaspoon (or to taste)

-        Asparagus tips – 2-3 per plate, quickly blanched

-        Cilantro – ½ cup finely chopped

Bring olive oil, garlic, capers, celery, pepper flakes, and wine to a slow simmer. Add squid, and salt. Stir and fold the squid until it begins to change color, about 5 minutes. Squid is best cooked quickly. Remove squid.

Place small bundles of pasta in each dish. Drizzle the hot broth across the pasta. Place squid across the top. Add asparagus and sprinkle the cilantro.

This dish is just as delicious served at room temperature as it is hot.