August 29, 2009

A Pretty Accurate Copy Cat

When the Hubs and I were in Boston for the 4th of July, we ate at this wonderful restaurant on the North End and both had the most delicious pizzas and salads for dinner. However, another item on the menu caught our eyes as something we should try to replicate at home.

It was a pasta with squid, olives and capers in an olive oil sauce.

So we picked up a box of squid with the intent on making this and one other meal.

After a good hour of prepping all of the squid, we had it all set for our two meals for the week - pretty easy to do - not intimidating at all and would truly buy whole squid again to clean and prep at home for meals - it's an inexpensive and easy protein to add to meals.

So for the recipe...

1 lb. squid, cleaned
1 lb. pasta cooked in salted water and drained
2 cans sliced black olives
1/4 cup + drained capers
olive oil
2 cloves garlic crushed
salt and pepper to taste
1 lemon zest and juice

Boil the pasta and set aside.

While pasta is cooking, sautee the squid in olive oil and garlic. Add in the juice of half of the lemon and the zest of half of the lemon. When the squid is just about done, add in the capers and olives. Season with salt and pepper. Add additional zest and lemon juice and a couple more T of olive oil to form a light sauce.

Top pasta with the seafood and olive mixture, drizzle with another tsp. or so of olive oil and serve.

Very easy, very tasty, very light!

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