- Recipe(s): Super squid linguine (page 71)
- Prep: Moderate
- Taste: Very Good
The intro to this recipe in the books says that it is a perfect recipe to have in the summer with a large glass of Spanish wine. Well, on July 12, 2014 (in the middle of summer) we made this dish for a group of friends. I can’t necessarily say that we were drinking Spanish wine but wherever it was from it was very well paired with this dish!
My partner prepped most of the recipe, which is something she’s really quite a pro at – earlier in the day she chopped the parsley and chili, zested the lemon, and got the garlic ready to go into the press etc., after which she placed everything into their own airtight containers and put them in the fridge to be used later. Organization is her thing, if you can’t tell. Anyway, I had picked up the squid and pasta the day before, from Granville Island of course, and prepped it in the afternoon, after coming home from completing the Triple Crown. Why did we do everything ahead of time? Because we would rather have a drink with friends outside in the hot sunshine than be stuck in the kitchen prepping dinner! Anyway, prepping everything ahead of time makes the prep seem light but it is still moderate as there is quite a bit to do ahead of time.
Everyone that was at dinner rated this dish very good and I concurred. It was a very, very tasty dish, which was really made by the fresh pasta. I picked up the pasta from Dusa, at the Granville Island Market. It makes a meal sooooooo much better when fresh pasta is used. It is just that much lighter and not as stodgy as a store bought pasta. To me it actually allows the other ingredients to stand out more because you are not tasting that starchy taste you get from the packaged variety. The chili added with the garlic and lemon zest added a nice zing to the dish and the glass of white wine (the one added to the dish and not the one in my hand) added a nice perfume. There was just the right amount of squid included in the dish, which was cooked to perfection. It was nice and tender, which I was happy about. I was afraid of over-cooking it, which would have made it quite rubbery.
The sign that everyone else liked it was the fact that there was nothing left in the end. It was devoured!
We would definitely make this dish again, perhaps next summer, with another glass (or 5) of wine.