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Linguine with Broccoli Rabe,
Squid, and Hot Pepper

Linguine con Rapini, Calamari, e Peperoncino

Serves 4 to 6

linguine  

Aglio e olio, that great classic southern Italian invention, is the foundation of many other pasta dishes and lends itself to innumerable variations. This dish begins with oil, garlic, and chili pepper, to which are added calamari, bread crumbs, and broccoli rabe.

Broccoli rabe, a delicious green leafy vegetable with a slightly bitter nutty taste, is available year-round, with its peak season from late fall to early spring.

  • 2 pounds broccoli rabe
  • 1/3 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • Chopped fresh red chili pepper or hot red pepper flakes to taste
  • 12 ounces whole squid, cleaned, cut into 1/2-inch circles
  • 2 tablespoons plain bread crumbs
  • Salt to taste
  • 1 pound linguine or spaghetti

Trim and discard any large woody stalks and wilted leaves from the broccoli rabe. Wash the rabe well under cold running water and set aside.

Heat the oil in a large skillet over medium heat. Add the garlic, chili pepper, and squid, and cook, stirring, only until the squid becomes chalky white, 1 to 2 minutes. Raise the heat to high and add the bread crumbs. Stir quickly until bread crumbs turn lightly golden, 10 to 15 seconds. Season with salt and turn the heat off under the skillet.

Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt, the broccoli rabe, and the pasta. Cook, uncovered, over high heat, stirring occasionally, until the pasta is tender but still a bit firm to the bite. Scoop up and reserve 1/2 cup of the pasta cooking water.

 

from:
Italy al Dente
The Glories of Italian Cooking
by Biba Caggiano
Photographs by Ellen Silverman
William Morrow & Company, Inc.
1998, Hardcover, US $25.00
Recipes & photos reprinted by permission

 

Italy al Dente

Recipes

 
Copyright © 1998, 2007—Forkmedia LLC All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007


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