ー Ingredients (2-3 servings) ー
Lulurosso whole wheat pasta 160g
Olive oil approx. 20cc + a little extra
Garlic 1 clove (crushed with skin on)
Red chili pepper 1 (seeds removed)
Salted capers approx. 10 (chopped)
Broad beans approx. 15 (boiled in salted water for 5 minutes and thin skin removed)
Firefly squid approx. 200g (eyes/beaks/backbones removed, half chopped)
*1) White wine 50cc
Boiling water 50cc
New ginger a little
E.V. Olive oil a little
*1) Using Marsala or sherry instead of white wine will add more complexity and depth to the flavor.
ー Instructions ー
① Start boiling the pasta. Add salt to 1.5L or more of water (salt concentration approx. 0.8%), and boil for 6 to 6 and a half minutes. *2) Add olive oil, garlic, and red chili pepper to a frying pan and heat over low heat.
*2) Since the pasta contains salt, it is better to have a lower salt concentration in the boiling water, depending on your preference.
When fragrant, add capers, firefly squid, and broad beans, stir-fry for 1-2 minutes, pour in white wine to burn off the alcohol, then add the boiling water. Taste and if too salty, add fresh water and bring to a boil.
② Drain the pasta according to its doneness and add it to the frying pan.
Stir-fry over medium-high heat to coat the pasta with the sauce. Serve on a plate, grate new ginger over it, and drizzle with E.V. olive oil.
