Friday, February 11

Spaghetti with Calamari & Shrimp

A one bowl meal of pasta, seafood, and vegetables

I've loved food all my life, but I still had picky eating habits growing up. I refused to eat tomato sauce on my pasta for years (I'd make an exception for ravioli), so I developed a great recipe for white wine and garlic sauce. Nowadays I'll eat almost anything, but this sauce is still one of my all-time favorites. I made it last night with asparagus and calamari, but I have a scallop version that's to die for. Bonus: leftover white wine from the sauce goes great with the pasta.

Linguine with Calamari & Shrimp:
  • Boil a large pot of water and cook 1/2 lb. pasta according to the package directions.
  • Meanwhile, peel and de-vein 1/2 lb. shrimp and slice 1/2 lb. calamari (bodies only) into rings.*
  • Heat 2 tbsp. olive oil in a large saute pan. Add 1 tbsp. minced garlic and two pinches of red chili flakes.
  • Saute for 1-2 minutes; be careful to not burn the garlic.
  • Add 3/4 cup white wine and the juice of 1 lemon to the pan. Reduce sauce for 5-8 minutes.
  • Add 1 bunch of chopped asparagus and cook for 3-5 minutes until almost tender.
  • Add seafood and cook another 4-6 minutes, or until opaque.
  • Turn off the heat and add cooked linguine. Toss with 1 tbsp. butter and 1/4 cup pasta cooking liquid.
  • Divide onto plates and garnish with toasted breadcrumbs and minced parsley.

Serves two - three

*Or ask your fish monger to do this for you.