TLC Cooking "Grilled Squid with Pasta and Mushrooms"

Grilled Squid with Pasta and Mushrooms

Grilled Squid with Pasta and Mushrooms

YIELD Makes 5 to 6 servings
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INGREDIENTS

2	pounds (about 20) frozen squid, thawed
1/3	cup prepared pesto
1	pound pasta, such as bow ties, radiatore or rotini
3	to 4 tablespoons olive oil, divided
1/2	pound wild mushrooms, such as shiitake, cremini, oyster or morel, sliced
2	cloves garlic, minced
1/2	teaspoon salt
1/2	teaspoon black pepper
1/2	cup fresh basil leaves, cut into narrow strips
1/2	cup grated Parmesan cheese

PREPARATION:

Cut off tentacles of squid just above eyes; reserve tentacles. Cut back side of body lengthwise with kitchen shears. Remove and discard entrails. Remove and discard transparent quill. With a knife, score the inside (dull side) of body lengthwise to a depth of about 1/16-inch at 1/4-inch intervals. Repeat with remaining squid. Brush each side of bodies and tentacles liberally with pesto.
Prepare grill for direct cooking.
Cook pasta al dente according to package directions in large saucepan; drain. Set aside and keep warm.
Place 2 tablespoons oil in medium skillet over medium heat. Add mushrooms and garlic; cook and stir 2 to 3 minutes or until tender. Add salt and pepper; stir. Cover; set aside.
Place squid on grid. Grill over high heat 3 minutes or until tender, turning halfway through grilling time. Cut squid bodies into strips through score lines; cover with foil and set aside.
Combine pasta, mushroom mixture, basil, cheese and 1 to 2 tablespoons remaining oil in large serving bowl. (Add just enough oil to moisten.) Top with squid.

This recipe appears in: Italian

NUTRITIONAL INFORMATION:

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