For those allergic to seafood, or Shellfish, i have to say – unlucky. It is a really unfortunate fact that you have to miss out on the joys of the shellfish world. For me almost all morsels in impenetrable shells, or swimming around the sea sideways, are some of the best sources of protein out there. Indeed its a painful truth recently dawned on me, when i acknowledged that most my seafood consumption is restricted within the summer months, usually off the shores of Britain. – Sushi not included.
On a miserable December day i decided to rectify this and marched into my fishmonger in an all manner of decisiveness to get some Prawns for my pre-planned Prawn Spagetti with Anchovy, Chilli and Lemon. Naturally indecisiveness got the better of me and i left with two Squid. Uncleaned and unprepped, practicality wise i was pitching for nada – faced with the fact that i had never before prepped Squid from scratch and hadn’t the foggiest how to do it. Of course the simplest way was to get someone else to do it. Yet after seing the look on my boyfriends face, hand in Squid, up to his elbows i realised i was going to have to get my hands dirty too.
You don’t have to buy pre-packaged and ready cut Squid to make this dish, if fact it will be a whole lot cheaper to buy the whole Squid and clean and cut them up yourself. But who am i kidding its a pain in the ass. If you don’t fancy it get a fishmonger to do the faff for you or buy them packaged in the supermarket. For a variety of taste and texture you could try this dish with mixed Seafood or Prawns, as i originally intended.Cooking time – 15mins approx
- 2 small SQUID (cleaned)
- 1 clove of GARLIC
- 1 large ANCHOVY FILLET
- 1 tsp CAPERS (you could use DARK BLACK OLIVES)
- 3 large PLUM TOMATOES
- 50ml WHITE WINE
- 1 tbs PARSLEY
- 2 tbs OLIVE OIL, plus a little extra for drizzling
- zest of 1 ORANGE
- 60g dried TAGLIATELLE or LINGUINI
- (you can use wholewheat if you fancy as i did)
- 1/2 tsp CHILLI FLAKES (optional)
Prepping the SQUID
Make sure that when you prepare it you do it properly. Get them in the sink and start by pulling the tentacles away from the main part of the body. Wash them inside and out, behind all the flaps, removing all the purple skin off the white flesh. Remove the hard Quill from the centre part of the body. Cut the Tentacle away from the organs, just below the eyes of the Squid and check the Tentacles for the hard Beak. Pat the Squid dry, cut the Tentacles in half and slice horizontally through the Squid’s body to make rings.
Cook your PASTA according to packet instruction in boiling water with plenty of salt.
While the PASTA is cooking finely chop the GARLIC, CAPERS and ANCHOVY and mix with the ORANGE ZEST. Coat the SQUID rings and tentacles in the mix and season with Salt and Pepper. Add the SQUID and the CAPER mixture to a medium sized saucepan on a medium heat with the OLIVE OIL and fry for a minute. Chop the PLUM TOMATOES and add them to the pan with the WHITE WINE. Cook for a further couple of minutes to soften the TOMATOES but be careful not to over cook the SQUID, it only needs a couple of minutes.
Reserve half a cup of cooking water before straining your PASTA (this will help prevent the PASTA from getting sticky if you strain it for too long.) Add the SQUID sauce to the pan and season with a little extra Salt and Pepper.
Spoon the PASTA into two bowls and divide a sprinkling of PARSLEY and a pinch of CHILLI flakes over each
and drizzle over a little extra OLIVE OILyou can also serve with a little handful of ROCKET