Orecchiette With Lemony Grilled Squid, Arugula and Chickpeas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Food & Wine. June 2007. This can also be made with already cut and cleaned squid and/or made on the stove top. Thaw frozen squid first! Don't overcook the squid or it becomes tough. Ingredients:
3/4 lb orecchiette |
1/2 lb cleaned squid |
1/4 cup extra virgin olive oil, plus |
1 tablespoon extra virgin olive oil |
kosher salt & freshly ground black pepper |
2 garlic cloves, thinly sliced |
1 pinch crushed red pepper flakes |
2 tablespoons fresh lemon juice |
4 cups baby arugula |
3/4 cup canned chick-peas, rinsed |
Directions:
1. Light a grill. In a large pot of boiling salted water, cook the pasta until al dente.
2. Drain the pasta, reserving 6 tablespoons of the cooking water. Return the al dente pasta to the pot.
3. Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes.
4. Transfer the squid to a work surface. Slice the bodies crosswise into 1/4-inch-thick rings and quarter the tentacles.
5. In a small skillet, heat the remaining 1/4 cup of olive oil.
6. Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds.
7. Remove from the heat and stir in the lemon juice.
8. Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water.
9. Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper. Transfer to bowls and serve.
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