Pasta with calamari, prawns and asparagus
Let's start with green asparagus that are tastier than white ones, are in season and combined with squid and shrimp create a delicate and tasty sauce to season an excellent pasta such as mostaccioli. A really complete, colorful and healthy dish that satisfied everyone.
Ingredients
200 gr. mostaccioli3 squid heads ideal for saucesabout twenty shelled shrimp tails8 green asparagus previously peeled with the potato peeler to remove the woody barkAsparagus cooking water to tasteSalt, freshly ground pepper to taste100 gr. pickled shrimps squeezed4 tablespoons extra virgin olive oil flavored with garlicA nuance of dry white wine1 tablespoon chopped parsley2 tablespoons of raw extra virgin olive oil
Guidelines
Clean the squid heads, cut them into fine pieces and brown them with 2 tablespoons of garlic flavored oil. Salt lightly and pepper, let the cooking liquid of the squid dry and blend with white wine, evaporate and cook for a few minutes until they are cooked al dente; Remove the squid from the pan without the cooking stock and place them in a container; With the help of a potato peeler, remove the first woody state from the stem of the asparagus and remove the final part, the hardest one, of a length of about 5 cm. Cut them into fine slices; Cook the rest of the asparagus in the appropriate pot, covering with the lid, leaving the tips out of the water until they are softened by steam and the stem can be easily inserted with a fork. Remove them from the water and place them in a container to let them cool, then separate the stem from the tips and cut it into small pieces, while the tips leave aside to garnish the dough; In the pan containing the cooking stock of the fish, heat the remaining 2 tablespoons of garlic flavored oil, add the raw asparagus slices and fry for a few minutes, salt, pepper and wet little by little with the asparagus cooking liquid until they have softened. Combine, with the flame off, the cooked squid, the asparagus previously boiled, cut into small pieces and kept aside, let flavor and finally add the shrimps. Season with salt and pepper, add the parsley and transfer the sauce to a soutè; Boil the pasta al dente, drain and pour into the soutè with the sauce, add a ladle of asparagus cooking water and 2 tablespoons of raw olive oil, turn on the heat and sauté the pasta until creamy. Pour into a hot baking dish, garnish with warm asparagus tips and serve immediately; To taste, you can use the whole squid and not just the heads for this recipe. In that case, you need 2 squid, I used only the heads because the remaining part I needed for another preparation.
Let's start with green asparagus that are tastier than white ones, are in season and combined with squid and shrimp create a delicate and tasty sauce to season an excellent pasta such as mostaccioli. A really complete, colorful and healthy dish that satisfied everyone.
Ingredients
200 gr. mostaccioli
3 squid heads ideal for sauces
about twenty shelled shrimp tails
8 green asparagus previously peeled with the potato peeler to remove the woody bark
Asparagus cooking water to taste
Salt, freshly ground pepper to taste
100 gr. pickled shrimps squeezed
4 tablespoons extra virgin olive oil flavored with garlic
A nuance of dry white wine
1 tablespoon chopped parsley
2 tablespoons of raw extra virgin olive oil
Guidelines
Clean the squid heads, cut them into fine pieces and brown them with 2 tablespoons of garlic flavored oil. Salt lightly and pepper, let the cooking liquid of the squid dry and blend with white wine, evaporate and cook for a few minutes until they are cooked al dente; Remove the squid from the pan without the cooking stock and place them in a container; With the help of a potato peeler, remove the first woody state from the stem of the asparagus and remove the final part, the hardest one, of a length of about 5 cm. Cut them into fine slices; Cook the rest of the asparagus in the appropriate pot, covering with the lid, leaving the tips out of the water until they are softened by steam and the stem can be easily inserted with a fork. Remove them from the water and place them in a container to let them cool, then separate the stem from the tips and cut it into small pieces, while the tips leave aside to garnish the dough; In the pan containing the cooking stock of the fish, heat the remaining 2 tablespoons of garlic flavored oil, add the raw asparagus slices and fry for a few minutes, salt, pepper and wet little by little with the asparagus cooking liquid until they have softened. Combine, with the flame off, the cooked squid, the asparagus previously boiled, cut into small pieces and kept aside, let flavor and finally add the shrimps. Season with salt and pepper, add the parsley and transfer the sauce to a soutè; Boil the pasta al dente, drain and pour into the soutè with the sauce, add a ladle of asparagus cooking water and 2 tablespoons of raw olive oil, turn on the heat and sauté the pasta until creamy. Pour into a hot baking dish, garnish with warm asparagus tips and serve immediately; To taste, you can use the whole squid and not just the heads for this recipe. In that case, you need 2 squid, I used only the heads because the remaining part I needed for another preparation.
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