Squid Ink Pasta with Asparagus

Squid Ink Pasta with Asparagus
Squid Ink Pasta with Asparagus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup evoo

  • 1/2

    lb shallots, thinly sliced

  • 1 1/2

    lb thin asparagus, tips reserved, spears cut into pieces

  • 1

    garlic clove, thinly sliced

  • 1

    tsp crushed red pepper

  • salt

  • 1/4

    cup dry white wine

  • 1

    Tbsp champagne vinegar

  • 1

    lb Squid Ink pasta, linguine or tagliatelle

  • 1/2

    cup creme fraiche

  • 2

    Tbsp snipped chives

  • 2

    Tbsp parsley, chopped

  • 1

    Tbsp tarragon, chopped

  • 1/4

    cup fine dry bread crumbs

  • parmigiano reggiano, freshly grated, for serving

Directions

1. In a very large, deep skillet, heat 1/4 cup plus 2 Tbsp 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, creme fraiche, chives, parsley and tarragon to the skillet, keep warm. 3. In a medium skillet, heat 1 Tbsp 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 Tbsp 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.

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