The BEST Squid Pasta
My husband and I are very blessed to live in a spot where we can go out locally and catch beautiful fresh seafood. Whenever my dad or my hubby Jake and I catch squid, we have to make this pasta! This is my mum’s recipe, that I grew up with her making for me whenever my dad caught squid, and it’s so good, and yet so simple. It’s always been my favourite pasta recipe, so I had to share it with you all.
Click on the image to watch how to make it.
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Fresh squid is always best, but if you do not have fresh, store bought is totally fine too. You can also switch this recipe up, and add in mussels or prawns, which we also make frequently. In the past week, my dad has requested that I make this twice, and it’s always a hit! He even said that, ‘this is the best seafood pasta I’ve ever eaten, better than any restaurant I’ve ever been too.’ My dad is pretty picky on food, so that’s saying something!
Ingredients:
4 cleaned squid bodies, sliced into thin rings (through trial and error, we discovered that thinner rings are way more tender and cook way quicker, meaning you have less of a chance to over cook the squid! Overcooked squid = rubbery squid, and no one wants to munch on rubber haha!
1 onion, finely chopped
5 cloves of garlic, minced
1-2 red chillies (optional, but I think it definitely adds to this dish)
3/4 cup of white wine, reduced
1 vegetable stock cube
1 tsp of dried basil
1 tsp of dried oregano
1 tsp of white sugar (all Nonna’s add in sugar, it’s the secret!)
1 750ml large bottle of tomato pasatta
3 tbsp of pouring cream, adjust to taste and colour
Spaghetti pasta (when boiling reserve some of your salted water to add in later if needed)
Fresh basil and parsley for garnish
Parmesan is a must!
Method:
Add some olive oil to your heated pan. Fry your onions and chopped chilli until soft, then add in your minced garlic. Once aromatic, add in your white wine and reduce down to approx half by simmering. Add in your vegetable stock cube and mix until melted.
Add in your dried herbs, mix well and stir in your bottle of tomato pasatta.
Simmer and add in your sugar to taste, depending on acidity of the tomatoes. Add in your squid once your pasta only has a few minutes left, and simmer until the squid rings turn white all over. Once they have JUST turned white, you know they are ready. You do not want to overcook the squid.
Add in your cream once your boiled pasta is ready to be stirred, and mix together until combined still over the heat.
Plate pasta with your sauce and squid, garnish with fresh basil, parsley and parmesan. Enjoy.
This pasta pairs beautifully with a white wine, like a chard or sav blanc.
With love,
Tara x