4.9 from 138 votes
Pasta (Linguine) with Squid & Rye Bread Sauce
Linguine is paired with tender squid cooked in fish stock and olive oil, finished with garlic and cherry tomatoes. A unique smooth rye bread sauce, made by toasting rye bread and blending it with sautéed shallots, thyme, white wine, and chicken stock, encircles the pasta. This combination creates a delicate seafood pasta with a creamy, aromatic bread sauce that adds depth and texture to the dish.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Italian
Ingredients
Linguine and Squid:
- 500 grams linguine or spaghetti & other pasta, di Gragnano
- 10 squid average, sliced, aka calamari
- 1 liter fish stock
- olive oil extra virgin
- 2 cloves garlic chopped
- black pepper
- cherry tomato
- parsley
Bread Sauce:
- 1 rye bread
- 2 shallot julienne
- 6 prigs thyme
- olive oil extra virgin
- white wine
Instructions
Bread Sauce
- Dice the bread and toast it in the oven.
- Sauté the julienne shallots with oil and thyme.
- Add the bread.
- Deglaze with the white wine then pour in the chicken stock.
- When cooked, process all together and pass through a fine strainer.
Cup of Yum
Linguine and Squid
- Sauté two cloves of garlic in a little olive oil.
- Add sliced calamari and cook quickly.
- Add the fish stock, more extra virgin olive oil, salt and pepper.
- Cook the linguine in salted water and finish cooking in the pan.
- When cooked, add the squid parsley and cherry tomatoes.
- With the help of a colander and tongs make a nest of linguine and place it in the middle of the plate.
- Pour the bread sauce around the linguine and finally place calamari on the linguine.