12.19pm 01 may 2010
kitchen counter, prepping for pasta with squid in a cream sauce
500gm pasta – cook in rapidly boiling salted water. i have a preference for sea salt. add a few drops of olive oil. i feel it keeps the pasta from sticking. i think i read that somewhere. i don’t know. but i do it nonetheless. drain and return to the pot.
1tbsp olive oil + squid (to be honest, i do not remember how much squid i used. when we buy it in the fish market here, they sell it by the bowl. i think each bowl is about 400gm. maybe i used that amount. maybe less. use as much squid as you want. (i think the more, the better) + 5 spring onions chopped (if the greens are healthy, use them) + 200gm mushrooms sliced + 250ml or 1cup dry white wine (i used a chardonnay) + 400ml cream + 2tbsp chopped dill (feel free to use a good handful) + 1to2tbsp lemon juice, depending on preference + 100gm parmesan cheese grated + lemon edges to serve
heat the oil in a pan, add the squid, spring onions and mushrooms. cook for a few minutes or until the squid is almost done.
add the wine and cream. bring to a boil. reduce the heat and simmer for 1min. dont let the sauce get too thick and dry.
mix the sauce with the pasta and stir in the dill and lemon juice. add the parmesan and season with pepper. mix well. i like to do the mixing in the sauce pan. that way you get all the niceness from the bottom.
serve with the lemon wedges and a nice green salad. rocket and tomotoes works brilliantly with this. maybe a drizzle of balsamic vinager on the top.
i fed 3 hungry men and myself. unfortunately no left overs!
