fusilloni al sugo di seppie
fusilloni in a squid and tomato sauce
Here's an alternative to the 'squid ink' recipe from earlier in this chapter. It's a good example of making a tomato sauce with both fresh and sun-dried tomatoes - something that's sometimes unavoidable if you're cooking in a place or at a time of year where you can't rely on fantastic flavour from fresh tomatoes.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare the ingredients
make tomato sauce
prep cuttlefish or squid
cook the fish
add fish to sauce
simmer the sauce
boil the pasta
combine sauce and pasta
fusilloni in a squid and tomato sauce
INGREDIENTS
METHOD
Make a tomato sauce with garlic - just start frying the garlic gently in EVO for a few minutes, then add the polpa. For a more intense tomato taste, consider adding a few finely chopped sun-dried tomatoes too. Make sure that the squid you've got has been properly cleaned (no insides, ink sacks or beaks), and then cut the hoods into small pieces, and, depending on the size of the squid, the tentacles too. I used baby frozen squid and fresh cornish squid for this meal, and the sizes were very different....
Cook the squid in EVO, together with the other crushed cove of garlic and a splash of wine... let it cook in the wine and its juices for about 10 mins and then add everything to the tomato sauce. Let this continue to cook on a low heat until you're happy with the tenderness of the squid, and of course add water if it begins to dry out.
Add the chilli of your choice but don't overdo the heat. When you're happy with how cooked the squid is and the sauce has reduced quite a lot, so that it forms soft peaks that don't collapse in the pan, it's ready for the pasta.
Cook and boil the pasta. I used long, store-bought fresh fusilli (Arco), but linguine, spaghetti, or square spaghetti alla chitarra could work too. For a shorter shape alternative with similar 'eating', try busiate (Morelli). When you're happy that the pasta is cooked, fish it out of the cooking water and add it to the sauce.
Toss to combine and serve immediately with more chilli to taste, possibly a little fresh parsley and for cheese lovers, a hint of pecorino. Yes that's cheese with fish but as you may well have read already in this book, that's perfectly permissible and completely ignores the irrational Italian 'no cheese with fish' mantra / phobia.
NUTRITION per serving
KCAL: 638
Fat: 10.7g
S/Fat: 2g
Carb: 78.8g
Sug: 5.7g
Fib: 5g
Prot: 48.2g
Salt: 2.26g
