Behind the Recipes
Garlic-Infused Tubetti and Grilled Calamari by Chef Missy Robbins
Makes 2 servings
INGREDIENTS:
1 pound Tubetti pasta
1/2 pound calamari bodies
2 Sinese chilis
Lemon zest from 1 lemon
Orange zest from 2 oranges (1 to use for garnish and one for marinade)
Fresh lemon juice, from 1 lemon
5 large basil leaves
1/2 cup white wine
1 tbsp. dried orange peel, ground
3 cloves garlic
PREPARATION:
1. Marinate calamari in lemon zest and orange zest, chili and olive oil for 24 hours.
2. Cook calamari on a hot grill. Wipe excess oil off first. Sprinkle a pinch of kosher salt on each side. Cook for 30-45 seconds on each side. When calamari turns from translucent to white in color and have nice charred color, they are cooked through. Julienne and set aside.
3. In a sauté pan, combine extra virgin olive oil and chopped garlic. Let it sweat on low heat. Add white wine, reserved liquid from the cooked calamari, dried orange (cook in simple syrup and then dried slowly in an oven and ground) and toasted and chopped Sinese chilies.
4. Cook pasta for 2 minutes (fresh pasta) and 8-10 minutes (dry pasta). Be sure to undercook your pasta slightly so that you can finish it in the sauté pan.
6. Add pasta to the pan and a little pasta water. Incorporate ingredients, add basil and extra virgin olive oil.
7. Plate pasta and place on top. Add calamari. Sprinkle basil leaves, dried orange and chilis, and finish with EVOO.
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