Orecchiette With Grilled Squid Arugula And Chickpeas
|Cleaned squid||1⁄2 Pound|
|Extra virgin olive oil||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), thinly sliced|
|Crushed red pepper||1 Pinch|
|Lemon juice||2 Tablespoon|
|Baby arugula||4 Cup (64 tbs)|
|Canned chickpeas||3⁄4 Cup (12 tbs), rinsed|
1. Light a grill. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 6 tablespoons of the cooking water. Return the pasta to the pot.
2. Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and black pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes. Transfer the squid to a work surface. Slice the bodies crosswise into 1/4 inch-thick rings and quarter the tentacles.
3. In a small skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds. Remove from the heat and stir in the lemon juice.
4. Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water. Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper, transfer to bowls and serve.