Black Linguine With Squid And Chorizo Sausage Recipes

LINGUINE WITH SAUSAGE AND MUSHROOMS

Steps:

• Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute. Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.
• Photograph by Christopher Testani

SQUID INK PASTA WITH SHRIMP, NDUJA, AND TOMATO

Steps:

• Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 tablespoon oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8-10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and 1/4 cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.
• Do ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill shrimp separately.

SQUID INK PASTA WITH SHRIMP & CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• In a large skillet heat olive oil on medium-high heat until hot. Add the garlic. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
• Cook the pasta to al dente, reserving ½ cup of the pasta cooking water, drain the pasta.
• While the pasta cooks, add the shrimp to tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked.
• Add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water to the skillet with the shrimp & tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. (If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
• Garnish with remaining basil and serve.

BLACK LINGUINE WITH SQUID AND CHORIZO SAUSAGE

Steps:

• Clean squid by removing cartilage, separating tentacles, cutting off eyes, and cutting body into 1/4-inch rings. Rinse rings and tentacles well. Bring 1 gallon of water to a boil. Blanch squid for 30 seconds and drain. In a hot casserole saute onions in olive oil for 20 minutes without coloring.
• Stab chorizo with a fork. Place chorizo links on baking sheet and place in 400 degree oven for 25 minutes. Let cool and cut into medium dice.
• To casserole with onions add garlic and saute for five minutes. Add tomatoes and cook 10 minutes. Add squid and simmer for 30 minutes, letting natural juices release. Add wine and simmer until liquid is reduced. Add stock and simmer slowly until squid is tender. Add diced chorizo and heat through.
• Prepare linguine according to package instructions. Drain and place in a bowl. Toss with olive oil, butter, and Parmesan. Garnish with chopped herbs.