A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Squid ink pasta with toasted breadcrumbs April 11, 2016

Filed under: Uncategorized — tiffanyrose913 @ 12:55 am

One day when me and mike were shopping we bought a package of fresh squid ink pasta. It seemed intriguing, and I knew it had to be delicious, so I googled it, and this one is the one that sounded the best , and not too fishy. Boy, was I right! This blew me away!


INGREDIENTS
1/2 cup extra-virgin olive oil

1/2 pound shallots, thinly sliced

1 1/2 pounds thin asparagus—tips reserved, spears cut into pieces

1 garlic clove, thinly sliced

1 teaspoon crushed red pepper

Salt

1/4 cup dry white wine

1 tablespoon Champagne vinegar

1 pound squid ink linguine or tagliatelle

1/2 cup crème fraîche

2 tablespoons snipped green onions

2 tablespoons chopped parsley

1/4 cup fine dry bread crumbs

Freshly grated Parmigiano-Reggiano cheese, for serving

HOW TO MAKE
In a very large, deep skillet, heat 1/4 cup plus 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until softened, 8 minutes. Add the asparagus spears, garlic and crushed red pepper, season with salt and cook until the asparagus is crisp-tender, 3 minutes. Add the wine and vinegar and cook until nearly evaporated, 2 minutes.

Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Add the pasta, water, crème fraîche, chives, parsley and tarragon to the skillet. Keep warm.

In a medium skillet, heat 1 tablespoon of the oil. Add the asparagus tips, season with salt and cook over high heat until crisp-tender, 3 minutes. Add the asparagus tips to the pasta and toss.

In the skillet, heat the remaining 1 tablespoon of oil. Add the bread crumbs and cook over moderate heat, stirring, until golden. Sprinkle over the pasta and serve, passing grated Parmigiano at the table.

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