Ground Squid Linguine

Total time: 30 min

Active time: 30 min

Serves: 4

Ground squid linguine can be thought of as pasta with ground squid as sauce. This dish is best made with squid ink pasta which, in addition to imparting a Medusa-like look, contains high levels of glutamic acid, the same flavor compound that exists in ultra-savory foods like soy sauce and Parmesan cheese.

Ingredients

1 1/4 pounds pasta

1/2 pound squid

If available:

1 bulb garlic

3 ounces anchovy

1 teaspoon red pepper flake

1 ounce chive

1 ounce parmesan

1/2 lemon

Steps

  1. Warm anchovy in pan under low heat.

  2. Mince garlic and add to pan.

  3. Sprinkle red pepper flake into pan.

  4. Mince squid and add to pan. Turn heat up to medium.

  5. Boil a pot of water for cooking the pasta

  6. Clean and cut chive into small bits. Set aside.

  7. Grate parmesan. Set aside.

  8. When water is boiling, cook pasta until just before al dente

  9. Add pasta to pan with squid

  10. Turn out heat to medium-low and stir.

  11. When pasta becomes al dente, add chive in batches and stir in between

  12. Turn heat off

  13. Add parmesan in batches and stir in between

  14. Squeeze in lemon juice and stir well.

  15. Serve right away.

Notes

  1. If practical, use fresh rather than dried pasta.

  2. Squid ink pasta enhances umami of this dish. It also highlights the squid.

  3. The linguine or spaghetti cut is the most suitable.