Cook's Test: Orecchiette with Grilled Calamari
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Ingredients
- 8 ounces Vital Choice wild Atlantic calamari , thawed or frozen
- 3 tablespoon plus 1 teaspoon Vital Choice organic extra virgin olive oil, divided
- 1 delicata squash
- 12 ounces orecchiette (or similar pasta)
- 2 large cloves of garlic, minced
- Pinch of red pepper flakes
- Juice of 1 lemon
- Splash of white wine (optional)
- 4 cups fresh baby arugula (or other tender green)
- Freshly grated Parmigiano-Reggiano cheese (optional)
Instructions
- Preheat the grill to medium high and preheat oven to 425º F. Lightly brush the calamari with olive oil. Season with salt and pepper.
- Slice the squash in half lengthwise, scrape the seeds out and slice each half into 1/4-inch half moons.
- Toss squash with 1 tablespoon olive oil, salt and pepper to taste. Roast for 20 to 25 minutes in oven, turning the squash over every 10 minutes to ensure even roasting.
- Bring a large pot of salted water to boil. Cook the pasta according to package directions, drain and set aside.
- Heat 2 tablespoons olive oil in a nonstick skillet on medium heat. Sauté the garlic for 3 to 5 minutes, until it begins brown slightly. Add a pinch of red pepper flakes and sauté one minute.
- If using white wine, add a splash now and let the sauce cook down, 1 to 2 minutes. Remove the pan from the heat and stir in the lemon juice.
- Toss together the pasta, lemony garlic sauce and baby arugula and divide between four plates.
- Grill the calamari on medium-high, turning once, 2 to 3 minutes. Don't leave the grill during this process – the calamari cooks quickly and can become rubbery if overcooked.
- Halve each tentacle and slice each tube into rings. Divide among plates of pasta, top with a light dusting of freshly grated Parmigiano-Reggiano and serve.