Orecchiette With Lemony Grilled Squid, Arugula And Chickpeas
- 3/4 lb orecchiette
- 1/2 lb cleaned squid
- 1/4 cup extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil
- kosher salt & freshly ground black pepper
- 2 garlic cloves, thinly sliced
- 1 pinch crushed red pepper flakes
- 2 tablespoons fresh lemon juice
- 4 cups baby arugula
- 3/4 cup canned chick-peas, rinsed
- Light a grill. In a large pot of boiling salted water, cook the pasta until al dente.
- Drain the pasta, reserving 6 tablespoons of the cooking water. Return the al dente pasta to the pot.
- Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes.
- Transfer the squid to a work surface. Slice the bodies crosswise into 1/4-inch-thick rings and quarter the tentacles.
- In a small skillet, heat the remaining 1/4 cup of olive oil.
- Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds.
- Remove from the heat and stir in the lemon juice.
- Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water.
- Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper. Transfer to bowls and serve.
orecchiette, extra virgin olive oil, extra virgin olive oil, kosher salt, garlic, red pepper, lemon juice, baby arugula, chickpeas
Taken from www.food.com/recipe/orecchiette-with-lemony-grilled-squid-arugula-and-chickpeas-244627 (may not work)