An easy, light, and tasty seafood dish… pasta with squid and swordfish, delicious and quick, perfect even for the summer season. I’ve enriched the sauce with olives, capers, and cherry tomatoes, but you can omit some of these ingredients if you prefer a simpler sauce. The preparation is very easy, just clean the fish and mollusks and cook them briefly in a pan… I recommend finishing cooking the pasta directly in the sauce to absorb the flavor and aroma of the squid and swordfish. Try this recipe, it’s great for any occasion!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Seafood
- Seasonality: All seasons
- Energy 299.65 (Kcal)
- Carbohydrates 27.41 (g) of which sugars 3.18 (g)
- Proteins 27.27 (g)
- Fat 8.47 (g) of which saturated 2.11 (g)of which unsaturated 4.22 (g)
- Fibers 1.97 (g)
- Sodium 680.21 (mg)
Indicative values for a portion of 300 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
- 5.6 oz pasta
- 10.6 oz squid (fresh)
- 5.3 oz swordfish
- cherry tomatoes (5-6 as desired)
- 1 tablespoon Taggiasca olives
- 1 tablespoon capers
- parsley
- 1 clove garlic
- Half glass white wine
- extra virgin olive oil
- salt
- chili pepper (to taste)
Tools
- Pan
- Pot
- Colander
- Cutting board
Preparation
Clean the squid by removing the guts, internal cartilage, eyes, and beak. Remove the skin and wash them well in cold water, cut the sacs into rings, leaving the tentacles whole.
Wash the swordfish, dry it, and remove the skin, cartilage, and any dark parts. Cut the flesh into cubes.
Heat a pan with a drizzle of oil, a clove of garlic and a pinch of chili pepper (to taste). Add the squid and sauté briefly, deglaze with white wine, lightly salt and cook for a few minutes until tender.
Then add the swordfish, olives, and capers (previously desalted). Cook for a couple more minutes over high heat.
Boil the pasta in salted boiling water, drain it very al dente and pour it into the pan with the sauce.
Finish cooking by stirring for a few minutes and adding a little water if necessary. Finally, add the cherry tomatoes, cut into pieces, and a handful of chopped parsley.
Pasta with squid and swordfish is ready, serve it on plates, drizzling with raw oil if you like.
Tips and notes
Adjust the cooking of the squid according to their size, trying not to overcook them, otherwise, they will become rubbery.
Drain the pasta very al dente and finish cooking it in the pan, so it absorbs the sauce’s flavor. You can use any pasta shape, as long as it holds up well during cooking.
You can omit the cherry tomatoes, or replace them with sun-dried tomatoes or coarsely chopped canned tomatoes.
FAQ
How can I substitute swordfish?
You can use another type of steak fish, such as dogfish, perch, or monkfish.
Can I use frozen squid?
Of course, but I recommend using fresh squid if possible, as they are more tender and flavorful.
