Whole wheat pasta is served with squid and courgette flowers. Fresh parsley, lemony thyme and ginger make an aromatic mix to enhance the taste of the shellfish.
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1 clove garlic
5 tablespoons extra virgin olive oil, divided
1 pinch chili pepper or to taste
400g cleaned squid, chopped
100ml white wine
1 to 2 ladles vegetables stock
1 anchovies fillet
12 courgettes flowers, cleaned and finely sliced
320g whole grain fusilli
3 sprigs fresh parsley, minced
4 sprigs lemony thyme, minced
1 small piece of root ginger, grated
salt and pepper
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Method Prep:10min › Cook:20min › Ready in:30min
In a large sauce pan cook the garlic in 4 tablespoons oil and 1 pinch chili pepper. Add the squid and cook on high heat, stirring with a wooden spoon to prevent from sticking to the bottom of the pan.
Once the squid takes on some colour, pour in the white wine and let the alcohol evaporate. Turn down the heat and cover. Cook on low heat for 20 minutes, checking from time to time and adding vegetable stock if it becomes dry.
In a small pan cook the anchovies fillet in the remaining oil. Add the courgette flowers and cook on high heat until they are all wilted and the anchovies fillet is almost melted.
Transfer to the the squid pan, stir well and cook for 1 to 2 minutes. Double check if the squid is cooked, it should be easy to cut in 2 pieces with a fork. Remove from stove and keep warm.
Cook the pasta in abundant salted water according to package instructions.
Mix finely chopped parsley and lemony thyme and sprinkle on the squid sauce. Add also the grated ginger. and season with salt and pepper.
Drain the pasta and transfer to the sauce pan, coat in the sauce and cook on high heat 1 to 2 minutes, adding more stock if needed. Divide among plates, decorate with more thyme or parsley and serve.
Whole wheat pasta has that robust taste that perfectly contrasts with the mild squid and the courgette flowers. Of course, feel free to pick regular pasta too.