Monday, 28 April 2008

Squidly Noodles

NAME: _ Squidly Noodles




INGREDIENTS/UTENSILS:
approximately 1 young squid tube per person
approximately 1/4 brown onion per person
1 serve medium thin spaghetti per person (or use fettucini)
1 small clove or 1/2 a large clovegarlic per person
1/4 to 1/2 small red chilli per person (depending on spiciness wanted)
1tbsp olive oil
1tsp grapeseed oil




METHOD:
Prepare the ingredients - slice the squid tube into 2mm thick rings, cut the tentacles separately if desired, slice the onion into crescents 3mm thick. Chop the garlic medium, 1mm - 2mm cubes is fine. squeeze out the seeds and dispose of, and slice the chilli into thin rings.

Start the water boiling, clean salted water sufficient to boil the pasta in. When the water starts boiling place the frypan on medium heat with the oil and drop in the onion crescents and chopped garlic, fry gently for a few minutes, then put the pasta into the boiling water and the squid and chilli rings into the frypan.

Occasionally toss the contents of the frypan and stir the pasta to prevent clumping. Toss a tablespoonful of the salted pasta water into the pan to soften the onion with steam, if desired sprinkle a pinch of salt over everything. The onion should be medium brown and the squid rings gone white as the pasta is done.

Drain the pasta and refresh under cold water for a fw seconds, then put pasta in the frypan and toss lightly to coat all the pasta.




SERVING:
Serve immediately. Enjoy.




NOTES:
This recipe comes out like pasta con aglio e olio but the sweet onion and the mild squid flavours really seem to pop out. Squid seems to have no redeeming dietary features that I can see, but some things don't need no steenking justification...

As it's our winter coming on here in Australia, I am tending towards foods with a few extra carbs and calories - this is a natural cycle our bodies go through as a survival thing. By avoiding trans fats and using EVOO and grapeseed oil at least we can feed the need without too much harm


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