Pasta with Squid, Mushrooms, Cream and Prosciutto
November 23, 2012
If you cannot find squid, or feel a bit squeamish about preparing it, simply omit it from this pasta dish. It will still be amply, wonderfully delicious!
1 lb squid, cleaned
1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1 clove garlic, finely chopped
8 oz button mushrooms, wiped clean, thinly sliced
8 oz dried rotini pasta
1/4 cup crème fraîche
1 scant tbsp fresh rosemary
3 oz prosciutto, cut into thin strips
Salt and freshly ground black pepper
1. Cut squid mantles into 1/2-inch thick rounds. Leave tentacles whole. Rinse well, pat dry, and refrigerate until ready to use.
2. Bring a large pot of salted water to a boil over high heat.
3. Meanwhile melt butter and oil in a heavy-bottomed saucepan over medium-high heat. Add garlic and cook until translucent, about 3 min. Add mushrooms and cook, stirring and shaking pan, until they have softened and given up most of their liquid, about 8 min.
4. Cook pasta in boiling water until al dente, tender but firm, about 7 min.
5. While pasta cooks, finish the sauce. Drain any liquid from the squid. Increase heat under mushrooms to medium high, add squid (if using), and cook for about 30 seconds (if using small squid) to 1 minute (if using large squid). Stir in crème fraîche and cook until squid is white through, an additional 5 min. Finely mince rosemary and add it to the sauce. Fold in prosciutto. Correct seasoning.
6. Drain pasta, return it to cooking pot and add sauce. Toss until all pasta is coated, and transfer mixture to warmed plates. Garnish with parsley and serve immediately.
Originally published in the April 2009 issue of France Today
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