Going to the grocery store for squid is always fun. You ask the seafood department if they have any squid and they ask you what you're planning on catching with it. At first this confused us, but now we understand that so many people use it for bait! It's fun to inform them how delicious squid is, and continue to tell them what we plan on cooking with it.
Usually we make calamari, sometimes this really yummy chorizo and squid recipe we found.
But today it's pasta, tagliatelle with a simple white wine and butter sauce. Can't wait for you to try it!
11 oz (320 grams) squid, cleaned and sliced into rings
2 tbsp olive oil
2 shallots, finely diced
2 garlic, minced
2 tbsp tomato paste
2 tbsp Porcini BBQ Genie
1/2 jar roasted red peppers, chopped or diced
1/2 pint cherry tomatoes, sliced in half
1.5 cup dry white wine
1/2 cup unsalted butter
300 grams tagliatelle pasta
salt to taste
Directions
Bring a pot of salted water to a boil and cook pasta according to directions.
Meanwhile, heat a large pan over medium high heat. Once hot, add in the squid and cook for 20-30 seconds. It's important not to over cook them here, you just want a kiss from the high heat to just take the raw out. Remove immediately and set aside.
In now empty pan, add the olive oil and onions. Cook until onions are starting to get translucent. Add garlic and cook for another 20-30 seconds. Add in the tomato paste and Porcini BBQ Genie and half the white wine. Stir until it comes together as a sauce, then add the rest of the white wine, red peppers and tomatoes, cooking for another 5-10 more minutes to give those vegetables a chance to soften in the flavours and the wine to reduce slightly.
Turn off the heat and stir in the butter.
Add the drained pasta and squid until heated through. Sprinkle with torn basil pieces.
