Friday, July 1, 2011

Squid Ink Pasta with Calamari, Snap Peas, Lime, Serranos, and Mint

To celebrate my getting a job, Mitch and I ate at Liluma. Even though it's really close to our apartment, we hadn't been before. Partly that had to do with prices, but also with the fact that everyone in the restaurant looked over 70--but when we did go we sat on the patio, so it didn't seem so crusty. I forgot my camera, so no review of that one, but I will tell you that, though it was no Niche, Liluma was delicious. But what I'm getting at is that Liluma had a chilled calamari, lime, and chili salad on the menu. I thought that looked great, and I spent half the next day thinking about how I could turn that into a whole meal.

What I came up with was this--a seemingly odd but quite delicious fusion of Southeast Asian flavors and Italian cooking. It's great for a hot day and would make a good lunch for company. Also it takes a very short time to prepare, making it a perfect week-night meal.

If you can't find squid ink pasta, don't worry--any pasta will taste great even if it won't look as striking.

Squid Ink Pasta with Calamari, Snap Peas, Lime, Serranos, and Mint
Serves 2-4, depending on appetites (usually closer to 4)

1 pound squid ink pasta
2 cups snap peas, sliced diagonally into 1/2 inch pieces
3 tablespoons olive oil
3/4 pound calamari, sliced into rings
1/2 cup lime juice
2 tablespoons fish sauce (optional, but adds a delicious saltiness and fullness of flavor)
2 serrano peppers, finely chopped
1 small bunch of mint, leavers thinly sliced

Bring a large pot of salted water to a boil. Put the snap peas in a strainer, and lower the strainer into the boiling water for 1 minutes. Lift it out of the water and rinse the snap peas with cold water.

Cook the pasta in the pot of boiling water, following package instructions for timing.

While the pasta is cooking, heat the olive oil in a skillet. Add the calamari and cook for a minute or so, until it is fully cooked. Add the lime juice, fish sauce, and serranos. Bring the sauce to a simmer. Add the snap peas. Using a slotted spoon, lift out the calamari and peas and place them in a separate bowl. By this time the pasta will be done. Strain the pasta in a colander, then toss it in the sauce. Toss the mint with the pasta, and then serve the pasta with the calamari and peas on top. 

Skip the cheese on this one--if you must have something like that use bread crumbs toasted in olive oil.

1 comment:

  1. Sounds delishious. I don't know if I can find squid ink pasta though :(