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 Fusilli Calamari and Zucchini | Status Approved | | Name | Fusilli Calamari and Zucchini | | Category | Italian, Fish & Seafood, Pasta | | Serves/Yields | 4 | | Source | La grande cucina Italiana | | Difficulty | Easy | | Prep. Time | 10 minutes | | Cook Time | 15 minutes | | Introduction | | One dish, one meal. Another staple in italian cuisine: pasta, veggies and seafood. Can you do better in 20 minutes? | | Ingredients | | 3/4 lbs fusilli pasta
3/4 lbs whole calamari (squid) cleaned
1/2 lbs zuccini
4 Tbsp Pesto alla genovese (you can use pesto in jar: Barilla or Star are my favourites)
3 Tbps Extra_virgin_olive_oil
1 Tbps minced onion
Sea_salt and white_pepper | | Directions | | Step: 1 | In a large pasta pot, bring plenty (1 gallon about) of lighty salted water to a boil. Wash zuccini and calamari. Trim zuccini ends, cut in half lenghtwise, and slice about 1/4" thick. | | Step: 2 | Dry the calamari with a dishcloth, cut the tube in thin rings. Finely dice the tentacles. In a large frying pan, saute the onion with the oil until translucent, add the calamari and saute 5 minutes. Add the zuccini and cook for another 5 minutes. Adjust salt and pepper and set aside off the heat. Cook pasta "al dente" according to package directions. Drain, saving 1/4 cup of the pasta water. Pour pasta into the frying pan with the calamari, turn on the heat to very low. Add the pesto and the 1/4 cup water. Toss well for one minute and serve hot.
Suggested wine: Vermentino di Sardegna |
Time submitted: Sunday, January 29. 2006 at 16:58:29 Contributed By: guido
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