Fusilli with squid and pea cream is a fragrant and appetizing fish first course, very rich and complete. It is very easy to prepare, light and suitable both for an important lunch and for Sunday lunch. Peas match very well with the flavor of the squid and the dish is very harmonious in taste.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Carnival, New Year's
Ingredients
- 8.8 oz Fusilli
- 2 Squid (large)
- 8.8 oz Peas
- 1 Shallot
- to taste Extra virgin olive oil
- to taste Fine salt
- to taste Dry white wine
- to taste Pepper (ground)
Preparation
Clean and gut the squid. Rinse them under running water and cut them into thin strips about 1/4 inch wide, letting them drain in a colander.
In a large non-stick pan, sauté the finely chopped shallot in extra virgin olive oil over low heat. Add the squid, increase the heat and let them brown for exactly 2 minutes, stirring often. Then transfer them to a plate, cover and set aside.
In the same pan, over high heat, add the peas and let them brown for 2-3 minutes, then splash them with 1/2 cup of wine and let the alcohol evaporate. Salt them, lower the heat, cover and let cook for 10 minutes.
Turn off the heat and transfer half of the peas with their sauce to a blender and blend them (you can also simply mash them with a fork) until you get a thick cream that can be diluted, if necessary, with a little pasta cooking water. Meanwhile, bring the water for the fusilli to a boil, salt it and cook the pasta.
Drain the fusilli al dente roughly (keep aside a ladle of cooking water) and pour them into the pan, add the squid, the pea cream, a grind of pepper and mix to distribute the sauce evenly; add some of the fusilli cooking water, let flavor for about a minute and serve immediately.
Bon appetit
