Saturday, March 07, 2009

Calamari and Linguine

Calamari and Linguine, originally uploaded by Lisa Fagg.

The weariness that we feel at the end of a long week spent working and keeping the cats happy is no excuse not to cook a really great meal to celebrate the beginning of the weekend!

This afternoon I sneaked off to Market Square to do some shopping for the weekend: First stop - the fishmonger. Stephen Wright's stall is our first stop for really fresh and delicious fish in Cambridge. Recently, too, they've been undergoing something of a renaissance; the range of fish on offer has expanded and the fish seems even fresher and more delectable than it has been in the past (if that is indeed possible!) As the week before, I found myself almost overwhelmed by the rich variety of seafood on offer - in weeks to come I shall list some of them here...)

I eyed the fish and chose a beautiful wild bream for Saturday and a huge, incredibly fresh-looking squid for this evening.

Squid is an easy meal from my point of view - I only really know one way to cook it:

Squid and Linguini

First, clean the squid and slice it into thin rings.

Then, finely chop 4 cloves of garlic and a handful of flat leaf parsley and set them aside.

Heat a large pot of water to cook your pasta (we recommend linguine or buccatini). Cook your pasta before you cook the calamari and drain it while it is al dente. Chill it down with cold water before you begin cooking your squid.

Heat an iron skillet 'til very hot and add 4 tbsp olive oil, heat until nearly smoking and immediately add the chopped garlic and the calamari rings.

Stir-fry these, briskly and when the calamari start releasing their fluid, continue to stir fry until about half of the fluid has been absorbed (about 1 minute longer).

Add 150 mls of dry white wine and salt and pepper to the pan.

Stir fry for a further 2 minute then add 1tbsp butter to the calamari, and a handful of chopped parsley.

Stir and fry for an additional 1 minute. Check seasonings and....


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