Toscani Pici with Squid and Arugula

Published on January 30, 2014 | In Italian, Mediterranean | By The Social Chef |

- Prep Time
- 20 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

While going to my local Italian Market, Doris’ to get ingredients to make meatballs, I walked by the seafood counter and my eyes caught the fresh calamari. I wasn’t sure if I wanted a variety of seafood or if I just wanted calamari. All I could think was calamari fra diavolo. I had a nice pasta of Toscani Pici at home that I had never tried before so I opted to make something new. You know how we Food Lovers get, we just go out on a limb and say let’s do something different. Here is my recipe of Toscani Pici with Squid and Arugula. You can obviously use another type of pasta but as I always suggest not only al-dente but always finish the pasta off in the sauce pan to really coat the noodles with the sauce allowing them to absorb all those flavors together. If you never have tried Tuscani Pici pasta I would really suggest you try it. Hope you enjoy it Food Lovers!!

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Recipe Rating

(1 Rating)

Ingredients

1 ½ lb calamari tubes & tentacles cleaned & tubes cut into rings
1 lb pasta
1 shallot minced
3 cloves garlic minced
1 lemon zest and juiced
1 large handful baby arugula
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
½ cup white wine
Italian parsley for garnish
Salt & pepper

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until 2-minutes less than package suggestion for al-dente. Reserve pasta water.
2. In a large sauté pan over medium heat add olive oil, shallots and a pinch of salt sauté for 3-minutes.
3. Add garlic and sauté for 2-minutes.
4. Add butter increasing heat to medium high adding wine and reduce by ½.
5. Return heat to medium adding calamari, lemon, lemon zest and sauté for 3-minutes
6. Finish pasta off in the sauce and sauté 2-3 minutes or pasta is coated well adding ¼ to ½ cup of reserved pasta water.
7. Right before removing pasta toss in arugula, toss well and serve. Garnish with parsley.

Servings : 6
Ready in : 40
Course : Entrée
Recipe Type : Pasta, Seafood

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until 2-minutes less than package suggestion for al-dente. Reserve pasta water.
2. In a large sauté pan over medium heat add olive oil, shallots and a pinch of salt sauté for 3-minutes.
3. Add garlic and sauté for 2-minutes.
4. Add butter increasing heat to medium high adding wine and reduce by ½.
5. Return heat to medium adding calamari, lemon, lemon zest and sauté for 3-minutes
6. Finish pasta off in the sauce and sauté 2-3 minutes or pasta is coated well adding ¼ to ½ cup of reserved pasta water.
7. Right before removing pasta toss in arugula, toss well and serve. Garnish with parsley.

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Average Rating

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...