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Ya-Gotta-Love-It Squid Linguine (Emeril Lagasse) Recipe

Ya-Gotta-Love-It Squid Linguine (Emeril Lagasse) Recipe

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Ya-Gotta-Love-It Squid Linguine (Emeril Lagasse)

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Ingredients:

Serving

6 garlic cloves, peeled
1/2 lb linguine
1/4 cup plus 1 tbsp olive oil
2 to 2 1/2 lb small fresh squid (about 10), cleaned and cut into 3/4-inch thick
1 1/2 tsp baby bam or emeril's original essence , to taste
1/4 cup chopped green onions
1 tsp crushed red pepper , or to taste
1/4 tsp salt
1/4 cup fish stock , shrimp stock, or water
2 tbsp fresh lemon juice
1 tbsp unsalted butter
1/4 cup chopped fresh parsley leaves
1/2 cup freshly grated parmesan
here's something to season your foods, like the grown-ups do with emeril's original essence. add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. you fearless bammers out there can kick this up a notch by adding cayenne, to taste. (i'd start with about 1/4 tsp, and then take it from there.)
3 tbsp paprika
2 tbsp salt
2 tbsp dried parsley
2 tsp onion powder
2 tsp garlic powder
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp celery salt

Directions:

Bring a large pot of salted water to a boil. Smash 2 of the garlic cloves and add to the water with the pasta. Cook the pasta until al dente, about 8 minutes. Drain in a colander and return to the pot. Toss with 1 tablespoon of the olive oil and cover to keep warm.
In a bowl, season the squid with the Baby Bam.
Thinly slice the remaining garlic cloves.
In a large saute pan, heat the remaining 1/4 cup oil over medium-high heat. Add the sliced garlic, green onions, red pepper flakes, and salt and cook, stirring, until fragrant and soft, 1 to 1 1/2 minutes. Add the squid, stock, and lemon juice and stir well. Reduce the heat to medium and cook, stirring, until the squid are tender and cooked through, 2 to 3 minutes. (They will turn an opaque white color.) Remove from the heat, stir in the butter, and adjust the seasoning, to taste.
Add the pasta to the saute pan and toss to warm through and combine. (Alternatively, toss together in a large decorative pasta bowl.) Add the parsley and 1/4 cup of the cheese and toss to combine.
Divide among individual pasta bowls, top with the remaining cheese and serve immediately.
Serve with garlic bread.
Cook's Note: To clean the squid, hold the head in 1 hand and the body in the other, and firmly but gently pull apart. Discard the entrails (which will include the ink sac, a thin, silvery membrane). Separate the tentacles from head, discarding the eyes, beak, and the thin cuttlebone inside. Rinse the tentacles and body well under cold running water and pat dry before cutting into portions.
Baby Bam Seasoning:
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
Store in an airtight container for up to 3 months.
Yield: about 3/4 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	617.83 Kcal (2587 kJ)
Calories from fat	140.12 Kcal
		% Daily Value*
Total Fat	15.57g	24%
Cholesterol	687.69mg	229%
Sodium	4028.71mg	168%
Potassium	979.56mg	21%
Total Carbs	58.08g	19%
Sugars	2.54g	10%
Dietary Fiber	6.48g	26%
Protein	59.9g	120%
Vitamin C	26.6mg	44%
Vitamin A	0.1mg	5%
Iron	6.5mg	36%
Calcium	305.8mg	31%

Amount Per 100 g
Calories	148.22 Kcal (621 kJ)
Calories from fat	33.62 Kcal
		% Daily Value*
Total Fat	3.74g	24%
Cholesterol	164.98mg	229%
Sodium	966.48mg	168%
Potassium	235mg	21%
Total Carbs	13.93g	19%
Sugars	0.61g	10%
Dietary Fiber	1.55g	26%
Protein	14.37g	120%
Vitamin C	6.4mg	44%
Iron	1.6mg	36%
Calcium	73.4mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.9

Points
15

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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