Calamari "Noodles" with Black Olives and Arugula
Filed under
Seafood
Prep: 20 min | Cook: 15 min | Servings: 4
Recipe courtesy Anne Burrell. 4 appetizer servings.
Ingredients
- 3/4 lb Squid, clean calamari, tubes and tentacles (or only tubes)
- Olive oil, extra-virgin
- 4 clove Garlic, 3 to 4 smashed, plus 1 for rubbing the bread
- 1 pinch Red pepper flakes, crushed
- Salt
- 1 cup White wine, dry
- 1/4 cup Kalamata olive, or gaeta olives, slivered
- 4 slice Bread, rustic Italian
- 2 cup Baby arugula, washed
- 2 tbsp Chives, chopped, for garnish
Directions
- Cut the calamari tubes lengthwise into strips about 1/4 inch wide; cut any tentacles into segments.
- Coat a large saute pan generously with olive oil, add the smashed garlic and red pepper and bring to high heat. When the garlic is golden and very aromatic, discard it.
- Carefully add the calamari, toss in the hot oil, season with salt and saute 1 to 2 minutes, until opaque. Add the wine and olives and cook until the wine reduces by about half. Check the seasoning.
- Meanwhile, toast or grill the bread, rub with the remaining garlic clove and drizzle generously with olive oil.
- Divide the arugula among 4 bowls and spoon the calamari and juices over. Cut the bread in half on the bias, arrange on top, garnish with chives and serve.