Grilled Squid with Pasta and Mushrooms
Makes 5 to 6 servings
|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 black pepper|
|1/2||cup fresh basil leaves, cut into narrow strips|
|1/2||cup grated Parmesan cheese|
- 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.
|Total Fat||23 g|
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