Orecchiette With Grilled Squid Arugula And Chickpeas Recipe
Summary
Main IngredientPasta
Ingredients
| 3/4 pound orecchiette | ||
| Squid | 1/2 pound, cleaned | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Kosher salt and freshly ground black pepper | ||
| Garlic | 2 Clove (5gm), thinly sliced | |
| Red pepper | 1 Pinch, crushed | |
| Lemon juice | 2 Tablespoon | |
| 4 packed cups baby arugula | ||
| Canned chickpeas | 3/4 Cup (16 tbs), rinsed | |
Directions
1. Light a grill. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 6 tablespoons of the cooking water. Return the pasta to the pot.
2. Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and black pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes. Transfer the squid to a work surface. Slice the bodies crosswise into 1/4 inch-thick rings and quarter the tentacles.
3. In a small skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds. Remove from the heat and stir in the lemon juice.
4. Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water. Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper, transfer to bowls and serve.
2. Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and black pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes. Transfer the squid to a work surface. Slice the bodies crosswise into 1/4 inch-thick rings and quarter the tentacles.
3. In a small skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds. Remove from the heat and stir in the lemon juice.
4. Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water. Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper, transfer to bowls and serve.
Chef
