Squid Ink Pasta with Asparagus

(0)
(0)
(0)
(0)
(0)
(0)
Serving Size: 6
Total Time:

Ingredients

  • 0.5 cup extra virgin olive oil
  • 0.25 cup fine dry bread crumb
  • 1 Tbsp chopped tarragon
  • 2 Tbsp chopped parsley
  • 2 Tbsp snipped chive
  • 0.5 cup crème fraîche
  • 1 Pound squid ink linguine or tagliatelle
  • 1 Tbsp champagne vinegar
  • 0.25 cup dry white wine
  • salt
  • 1 tsp crushed red pepper
  • 1 garlic clove, thinly sliced
  • 1.5 Pound thin asparagus - tips reserved, spears cut into pieces
  • 0.5 Pound shallot, thinly sliced
  • freshly grated Parmigiano-Reggiano cheese, for serving

Directions

  1. In a very large, deep skillet, heat 1/4 cup plus 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until softened, 8 minutes. Add the asparagus spears, garlic and crushed red pepper, season with salt and cook until the asparagus is crisp-tender, 3 minutes. Add the wine and vinegar and cook until nearly evaporated, 2 minutes.
  2. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Add the pasta, water, crème fraîche, chives, parsley and tarragon to the skillet. Keep warm.
  3. In a medium skillet, heat 1 tablespoon of the oil. Add the asparagus tips, season with salt and cook over high heat until crisp-tender, 3 minutes. Add the asparagus tips to the pasta and toss.
  4. In the skillet, heat the remaining 1 tablespoon of oil. Add the bread crumbs and cook over moderate heat, stirring, until golden. Sprinkle over the pasta and serve, passing grated Parmigiano at the table.

 

Best Chicken Breast Recipes Ever
Amazing Gluten-Free Recipes
Fast Chicken Recipes
 

Recipe Credit: Seth Siegel-Gardner and Terrence Gallivan
Image Credit: Christina Holmes