News

Linguini with Calamari and Polipo

Don't use Squid Rings! Third in a series...

Oct 23, 2015

Linguini with Calamari and Polipo  (Squid Heads and Octopus)   
Serves 4-6 Guests

Prep Time:  20 minutes
Cook and Finish: 20 minutes

Ingredients:
8oz Squid Heads, any size, but not the large ones and don't use Squid Rings (should be about 50-60)
8oz cooked octopus tentacle, cut 1/2 inch pieces (should be about 30)
1lb Linguini, break in half
1cup extra virgin olive oil
1/2lb salted butter
2Tbsp lg. capers
2oz can anchovy filets
2oz dry white wine (chardonnay)
4Tbsp grated imported Romano cheese (Italians usually don't use cheese on seafood, and never use Parmesan, it's not salty enough)
2Chicken bouillon cubes  (used to flavor the pasta water)
1Tbsp crushed garlic
3Tbsp chopped Italian Parsley
Sea Salt/Pepper to taste
1/2 Tsp crushed chili
Pasta
Cook as directed on packaging, don't over cook the pasta.  (using chicken bouillon cubes to flavor the cooking liquid)

Entree
Heat the Olive oil and Butter in Lg. skillet
Add Anchovy, smashed, cook 3-4 minutes
Add garlic, cook lightly, do not brown, about 2 minutes
Add white wine, simmer 4-5 minutes so it blends and give off the seafood fragrance
Add Capers, stir (this will help with the salt taste)
Now add the cut octopus, cook 1-2 minutes
Add Squid heads, cook no more than 2 minutes
Done

Add Drained Pasta to Sauce, sprinkle with chopped parsley
Lightly Salt and Pepper over top and mix
Once plated, each guest can now add crushed chili and Romano Cheese to Taste
 
This Type of Seafood Plate comes from Southern Italy, The Puglia Region,
Near the top of the Heel on the boot.  Southern Italians use any seafood available.

Fresh Octopus are readily found in the rocks near Bari.  They are delicious eaten Raw.
Just pull apart a leg or tentacle, hit it against the rocks a couple of times and chew.
A salty, mild  flavor.

 

 

Chiminello Catering News