Once I started making my own fresh pasta, it was love at first bite. I found recipes for the most amazing slow cooked Bolognese, dishes generously accented by mozzerella, or covered in glorious cream sauces. And while all these were amazing, they were also rather heavy (thankfully we were eating these in the Winter, so the added bulk around the waistline helped keep us warm during those cold months). But I wanted to be able to eat some fresh pasta without feeling like I needed a nap afterwards. Something that felt a little fresher. This is what I love about cooking pasta with fresh seafood. As it’s generally considered a major no-no to use cheese with fish in italian cooking, I can happily rely on getting big bright flavour from a few simple, healthier ingredients (I know this recipe still calls for olive oil AND butter, so while it’s by no means diet friendly, it doesn’t have cream or cheese, so cut me a little slack!)Ingredients:
2 tbsp olive oil
2 tbsp butter
2 large fresh squid, cleaned and sliced into rings*
1 lemon, zested and juiced
1 red chili, minced
3 cloves of garlic, minced
1/2 cup of fresh parsley minced
2 portions of fresh pasta, made into fettuccine noodles
This recipe cooks quick! You’ll want to make sure you have all your ingredients prepped and ready to go, otherwise you run the risk of over cooking the squid and/or pasta
Have a large pot of salted water boiling and ready to cook the pasta. Heat the olive oil and butter together in a large pan over medium-high heat. Once the butter is melted, add the garlic, and red chili. Cook for about 1 minute, then add the lemon zest and parsley, tossing everything in the pan. Add the squid rings to the pan, and toss everything together. About 1 minute later, drop your pasta into the boiling water giving it a stir so it doesn’t stick together. The pasta and squid will both be done in about another 2 minutes. Quickly drain the pasta, and add it to the large pan with the squid along with the lemon juice. Turn off the heat and gently stir the pasta and squid together, making sure the pasta is coated with the oil, butter and lemon juice, and that the chili, parsley, garlic and lemon zest looks sprinkled through out. Dish up onto some large plates and tuck in!
* if you don’t like the idea of squid, this dish is also amazing with scallops, shrimp, and especially lobster!