The LINGUINE WITH SQUID, ZUCCHINI AND CARROTS are a tasty and cheerful first course, easy to prepare and perfect to serve your guests on many occasions, when you want to look good without tiring yourself or spending too much. It’s an ideal dish for the warm season, combining the flavor of the sea with the colorful, crunchy vegetables from the garden.
Preparing the sauce for the linguine (I find linguine to be the best pasta for this dish, but you can substitute with spaghetti, tagliatelle or another long pasta if you prefer) is really simple. The important thing is to get good squid – or calamari if you prefer – and fresh vegetables that you will cut into julienne (or thin strips, if you don’t like the French term) and cook them just right, without overdoing it so the mollusks don’t toughen up – squid especially become rubbery if overcooked – and so the vegetables don’t wilt and lose flavor and color.
Apart from that, as you will read, you can’t go wrong: in a few minutes you’ll have a delicious dish that will delight the palate and earn compliments for the chef.
GURDA OTHER DELICIOUS FISH DISHES:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 13 oz linguine
- 2.2 lbs squid (or calamari)
- 2 zucchini
- 2 carrots
- Half glass white wine
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Pot
- 1 Pan
- 1 Peeler
- 1 Knife
Steps
Preparing the LINGUINE WITH SQUID, ZUCCHINI AND CARROTS is really very easy and quick.
Wash and trim the vegetables. Peel the carrots and, using a peeler, slice them thinly. If the slices are too large, cut them in half and then into thin strips. Do the same with the zucchini.
In a large pan put a drizzle of oil. Heat it and add the carrots. Let them cook over low heat for 10 minutes, adding a splash of water if they start to dry out. Add the zucchini, season with salt and pepper and cook for another 5 minutes. The vegetables should remain crisp.
Clean the squid by removing the innards and the skin. Then open them and cut into thin strips. Also separate the tentacles.
Heat the clove of garlic in a pan with a drizzle of oil. Add the tentacles first and brown them for a few minutes over high heat. Then add the remaining squid strips and sauté. Deglaze with the wine and let them cook for another 10 minutes. Do not overcook them, otherwise they will become tough.
Combine the squid with the vegetables and meanwhile cook the linguine. Drain them al dente into the pan with the sauce, loosen with some starchy cooking water, toss to combine and finish cooking until done.
TIP
With the heat turned off you can add chopped parsley and lemon zest to the linguine with squid, zucchini and carrots to make the dish even fresher.
