Squid and zucchini is a typical pairing in Italian cuisine. Try this pasta dish and you'll see why! If you don't have fresh orecchiette, replace with dry orecchiette or any other kind of short type of dry pasta, such as maccheroni, penne or fusilli.
1/2 shallot, finely sliced
1 tablespoon extra virgin olive oil
300g small squids, cleaned and cut into strips
1/2 glass white wine (120ml)
2 medium zucchini, julienned (cut in long and thin strips)
6 medium tomatoes, quartered
salt, to taste
600g fresh orecchiette or 400g any dry short pasta
1 handful chopped fresh parsley
freshly ground pepper, to taste
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In a saucepan on medium heat, cook the shallot in oil until soft. Add the squid, stir to coat in oil and cook a few minutes. Pour in the wine and let simmer to evaporate the alcohol.
Add zucchini and tomatoes to the pan, season with salt then cook for 5 to 8 minutes. The sauce should cook only 10 minutes in total, this way zucchini will remain crisp and squid won't turn chewy.
Meanwhile, cook the orecchiette in plenty of salted water until al dente. Drain and reserve 1 ladleful of the cooking water.
Add the pasta to the saucepan, stir well, then finish cooking over medium heat, adding the pasta cooking water a little at the time to make a moist sauce. Sprinkle with fresh parsley, finish with some black pepper and serve.
A few tips to perfectly cook pasta, as Italians would do: use a large amount of water, around 1L per 100g of pasta; add the pasta only when the water is boiling, stir, then bring back to the boil, stirring from time to time. Cook 1 minute less than the time suggested on the packet; drain and reserve some of the cooking water. Add the pasta to the sauce and finish cooking, adding some of the reserved water as needed. Serve straightaway! Also, never rinse pasta, you'll lose the starch needed to keep it moist.