Grilled squid pasta with roast peppers


1 1/2 lb squid bodies and tentacles salt and pepper to taste
2 lb pasta (linguine or spaghetti)
4 tbsp unsalted butter, cut in pieces
2 roasted red peppers, diced small
1/2 cup chopped fresh basil
1/4 cup chopped parsley
1/4 cup toasted pine nuts
1 tbsp minced garlic
2 dashes of tabasco sauce
8 tbsp lemon juice (about 2 lemons)

How to prepare

Clean the squid, salt and pepper it, and grill it very quickly over a very hot bed of coals. Remove it from the grill and cut the bodies into thin circles. In 4 quarts of salted, boiling water, cook pasta until al dente, about 8 to 10 minutes. Drain the pasta and put it into a large stainless steel mixing bowl. Add the butter, squid, and all the remaining ingredients. Toss well, making sure the butter is melted, and serve hot.

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