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Orecchiette With Grilled Squid Arugula And Chickpeas

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  Orecchiette  3⁄4 Pound
  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.

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Orecchiette With Grilled Squid Arugula And Chickpeas Recipe