This may sound odd, but we here who eat at the Crappy Kitchen, have a passion for squid tentacles.
Every single time I have a chance to go to a supermarket with a decent fish section I end up buying squid tentacles. I know they may look a little like slimy aliens, but they taste delicious. You have got to give them a try (of course if you have already, you know what I am raving about!)
I love them with butter and lemon juice, but this time I decided to make a meal of them with pasta, and it was a lovely treat. The tender pieces of meat, with the lemony, buttery pasta, and the burst of flavor the parsley offered, made this a very memorable dinner. The company of my family didn’t hurt either!
You will need: 1 lb squid tentacles, rinsed, 3 tbs extra-virgin olive oil, 1 medium onion, small dice, 2 tbs capers, very well rinsed, 2 sprigs thyme, 1 cup flat-leaf parsley, roughly chopped, 3 cups spinach leaves, 1/2 cup white wine, 2 tbs unsalted butter, 2 tbs lemon juice, 3/4 cup reserved pasta water, 1 tsp sea-salt, freshly cracked black pepper, 3 or 4 lemon wedges, 1 lb penne pasta.
1 – Put the pasta water on and cook pasta according to instructions. (you will be getting on with the rest of the dinner while this is going on, so as everything is ready around the same time.)
2 – Put big saute pan on medium/low heat and add oil. when it has warmed, add the onions and cook for about 15 minutes, until very soft. Add the thyme sprigs.
*add pasta to boiling water at this time – when pasta is cooked, reserve 3/4 cup of pasta water to add to dish if it needs it*
3 – Turn heat up to medium, and add 1 tbs butter. When it melts, add the squid and capers. Cook for 8 minutes, stirring occasionally.
4 – Turn heat to high and add the wine and cook at a bubble for 1 minute. Turn heat down to low.
5 – When pasta is ready, (remember when draining to reserve some pasta water), add to the pan immediately. Do not rinse in cold water. Add the last tablespoon of butter, along with the parsley sand lemon juice, and stir. Add pasta water to loosen the whole thing up. Taste for addition of salt and pepper.
Divide between warm bowls and pass some Parmigiano Reggiano cheese if you are so inclined.