Cooking & Recipe Development
Guest Chef Eriko Kishimoto
ー Ingredients (Serves 2-3) ー
Lulu Rosso Whole Wheat Pasta 160g
Olive oil, approx. 20cc + extra
1 clove garlic (crushed with skin on)
1 dried chili pepper (seeds removed)
Salted capers, approx. 10 (chopped)
Fava beans, approx. 15 (salted and boiled for 5 minutes, then skins removed)
Firefly squid, approx. 200g (eyes/beaks/spines removed, half chopped)
*1) White wine 50cc
Pasta cooking water 50cc
Fresh ginger, a little
Extra virgin olive oil, a little
*1) Using Marsala or sherry instead of white wine will add more complexity and depth of flavor.
ー Directions ー
① Start boiling the pasta. Add salt to at least 1.5L of water (approx. 0.8% salinity) and boil for about 6 to 6.5 minutes. *2) Add olive oil, garlic, and dried chili pepper to a frying pan and place over low heat.
*2) Since the pasta contains salt, it is best to use a lower salt concentration in the cooking water, depending on your preference.
When fragrant, add the capers, firefly squid, and fava beans and sauté for 1-2 minutes. Pour in the white wine, cook off the alcohol, and add the pasta cooking water. Taste and, if too salty, add plain water and bring to a boil.
② Drain the pasta when cooked to your desired firmness and add it to the frying pan.
Toss and mix over medium-high heat until coated with the sauce. Plate and grate fresh ginger over the top, then drizzle with extra virgin olive oil.
