Pasta with squid sauce is a dish worth making, especially when small squid are available at the fish market, usually late summer and early autumn until March. Their cleaning can be a bit more tedious, but your trusted fishmonger usually makes the task easier. Important for the sauces is slow and prolonged cooking, otherwise the squid will be rubbery, while for grills or frying they should be cooked at high temperatures to seal their juices. As for the pasta, I chose malloreddus, but you can use whichever you prefer.
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 474.95 (Kcal)
- Carbohydrates 36.23 (g) of which sugars 2.74 (g)
- Proteins 31.81 (g)
- Fat 19.40 (g) of which saturated 3.92 (g)of which unsaturated 2.84 (g)
- Fibers 3.65 (g)
- Sodium 980.55 (mg)
Indicative values for a portion of 356 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs squid
- 1 shallot
- 0.7 oz salted capers (desalted)
- 2 filets anchovies in oil
- 0.4 cups dry white wine
- 7 oz tomato pulp (mutti)
- 0.8 cups water
- Half chili pepper (optional)
- 2 tbsp extra virgin olive oil
- 5.6 oz pasta (malloreddus)
- A few sprigs chopped parsley
Tools
- Food Scale
- Cutting Board
- Frying Pan 10.2 inches
- Skimmer
Steps
Start cleaning by detaching the tentacle bunch; just pull and the innards will also come off. Rinse the sac well, removing the cartilage and make a small cut so it doesn’t curl too much during cooking; from the bunch, cut off the head with eyes and remove the beak. Wash well one last time, scrubbing the tentacles to remove any sand, and the squid is ready.
Thinly slice the shallot and brown it in a pan with the oil, rinsed and drained capers, chili pepper if you like, and anchovy fillets. Add the chopped squid bunches, and after 5 minutes, also add the sacs cut into pieces. Once they have colored, deglaze with the wine and let it evaporate.
Pour the hot tomato pulp along with the water and continue cooking over low heat for 40 minutes. Meanwhile, bring water to a boil and cook the pasta. Once cooked, pour it into the sauce and mix. If it’s too dry, add a little pasta cooking water. Sprinkle with chopped parsley and serve.
Advice
Important for the sauces is slow and prolonged cooking; otherwise, the squid will be rubbery, while for grills or frying, they should be cooked at high temperatures to seal their juices.
FAQ
Can the leftover sauce be frozen?
Absolutely, just put it in a cold-resistant closed container and freeze it.
