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!
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
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.