Monday, June 27, 2011

Squi-ghetti

We grew up with foods that were considered meat-stretchers. For instance, pigeon peas or potatoes in a small pot of stewed chicken or beef might serve more than the family, if there were visitors. The potatoes or peas would "stretch" the meat flavour. Squid is one of those meats with so much flavour that you could stretch it with Chinese noodles, or spaghetti. Say squid spaghetti a couple times, fast!

Squid, about one pound, cleaned and cut up
Ginger, thumb-sized piece, sliced very fine and into slivers
Hot pepper, piece without seeds
Garlic, 3 cloves, crushed and chopped
Soy sauce, light, 2 tablespoons
Black pepper, coarse ground
Sweet pepper, red or green, diced
Olive oil, 3 tablespoons

Spaghetti, 12 ounces
Salt

Boil water in a deep pot for the spaghetti. Add salt and spaghetti when water is boiling. Reduce heat and cook to "al dente" or firm enough just before done.

Reserve two cups of the spaghetti water. Drain spaghetti.

Heat olive oil in a wok or sauce pan. Add ginger and garlic and hot pepper to hot oil. Allow it to sizzle for a few minutes, then add squid with the other seasonings and sweet pepper. Cook at high-medium heat for five minutes. Add a cup of spaghetti water, then toss in the spaghetti. Turn over the spaghetti to combine the flavours. Add more water if it is sticking. Cook and toss squid and spaghetti together for about five minutes. The spaghetti should have soaked up all the squid sauce.

 Serve immediately with salad and crisp garlic bread on the side.

As a variation, use Chinese egg noodles instead of spaghetti - cook in the same way.

Stretch the squid flavour into spaghetti!


1 comment:

  1. ...yummy...it's mouth watering....talk about stretching,...you have more squid than spaghetti in that bowl....(smiles)this is a great quick dish to prepare.

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