Squid Ink Pasta with Asparagus

May 2013 281I’ve always been intrigued by squid ink pasta. At RP’s pasta at the farmers’ market, the black strands of linguine stand out like a black sheep among other varieties of dull-colored fettuccine, angel hair, and campanelli. When I discovered a recipe in a recent issue of Food and Wine that called for both squid ink pasta and seasonal asparagus, I couldn’t resist. Surprisingly, the flavor of squid ink pasta isn’t much different than any other pasta—but its impact on the presentation of a dish is undeniable.

Squid Ink Pasta with Asparagus (from Food and Wine, April 2013; serves 6)

1/2 cup extra-virgin olive oil
1/2 pound shallots, thinly sliced
1 1/2 pounds thin asparagus—tips reserved, spears cut into pieces
1 garlic clove, thinly sliced
1 teaspoon crushed red pepper
Salt
1/4 cup dry white wine
1 tablespoon Champagne vinegar
1 pound squid ink linguine (I used RP’s)
1/2 cup crème fraîche
2 tablespoons snipped chives
2 tablespoons chopped parsley
1 tablespoon chopped terragon
1/4 cup fine dry bread crumbs (I used Panko)
Freshly grated Parmigiano-Reggiano cheese, for serving

In a large skillet, heat 1/4 cup plus 2 tablespoons of the oil. Add the shallots and cook over medium heat, stirring occasionally, until softened, 8 minutes. Add the asparagus spears, garlic, crushed red pepper and a pinch of salt, and cook until the asparagus is crisp-tender, about 3 minutes. Add the wine and vinegar and cook until nearly evaporated.

Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Add the pasta, water, crème fraîche, chives, parsley and tarragon to the skillet and keep warm.

In a medium skillet, heat 1 tablespoon of the oil. Add the asparagus tips, season with salt and cook over high heat until crisp-tender, 3 minutes. Add the asparagus tips to the pasta and toss.

In the skillet, heat the remaining 1 tablespoon of oil. Add the bread crumbs and cook over medium heat, stirring, until golden. Sprinkle the bread crumbs and grated Parmigiano over the pasta and serve.

Category: Kristin's Kitchen One comment »

One Response to “Squid Ink Pasta with Asparagus”

  1. David

    Very cool recipe for squid ink pasta. Bright green asparagus looks like a great spring accompaniment for squid ink pasta. Thought you might also like to see a late-summer recipe for squid ink pasta that we put together:

    http://thebakeandbrew.com/2013/07/23/sunbeams-squid-ink/#comment-797


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