Now and again I come across a recipe which at first glance is a little unusual. This dish from La Cucina Italiana with its combination of squid, spring onions and anchovies definitely fits into that category for me.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
This recipe combines some quite strong flavours and it won’t be to everyone’s taste but it works surprisingly well although I won’t be kissing anyone straight after a bowl full of this. Not without an appointment with my toothbrush anyway.
Mediterranean Fresh Seafood
I still find that most Brits I talk to about cooking turn their noses up at the idea of eating any of the cephalopod family like squid, octopus or cuttlefish. I don’t know why, when cooked properly they are absolutely delicious.
I have been lucky enough to have travelled all over Europe and sampled their seafood which has greatly influenced my eating choices.
Step by Step:
Get yourself a couple of bunches of lovely fresh spring onions or scallions as our American cousins call them.
Step 1: Saute the spring onions
Step 2: Prepare the anchovy butter
Step 3: Cook the spaghetti
Step 4: Saute the squid
Step 5: Combine
Step 6: Garnish with lovely fresh basil
Spaghetti With Spring Onion Cream, Squid, and Anchovy Butter
Ingredients
- 700 g spring onions
- 300 g spaghetti pasta di Gragnano, if possible
- 275 g squid cleaned
- 115 g unsalted butter
- 20 g oil-packed anchovies
- 1 garlic clove
- nutmeg
- basil
- extra-virgin olive oil
- salt
- 1 tsp capers optional
Conversions
Instructions
- Trim the spring onions, removing the green part, the roots and the outer sheath, and cut into slices. Sauté them in a saucepan over low heat in 2 tbsp oil for 25-30 minutes, until they begin to break apart; if necessary, add a few tablespoons of water if they become too dry. Remove from the heat and blend with a generous grating of nutmeg.
- Slice the calamari into thin strips and chop some basil leaves.
- Prepare the anchovy-infused butter: place the oil-packed anchovies in a saucepan, mash them with a fork, and cook over low heat for 2 minutes. Add the butter, melting it over low heat. Remove from the heat and add 5 chopped basil leaves.
- Cook the spaghetti in a large pot of boiling salted water. Drain 2 minutes prior to the indicated cooking time on the package.
- Sauté the squid in a pan with 2 tbsp of the oil, 1 unpeeled garlic clove, and a pinch of salt for 2 minutes. Add the spring onion cream and a ladleful of the pasta cooking water. Drain the spaghetti and add to the pan along with the flavoured butter, and chopped basil. Stir well and cook for 2-3 more minutes until the spaghetti is al dente, then serve.
Notes
You may also like one of my other favourite recipes …
