Squid Ink Pasta with Asparagus Recipe

Name: Squid Ink Pasta with Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/2 pound shallots, thinly sliced; 1 1/2 pounds thin asparagustips reserved, spears cut into pieces; 1 garlic clove, thinly sliced; 1 teaspoon crushed red pepper; Salt; 1/4 cup dry white wine; 1 tablespoon Champagne vinegar; 1 pound squid ink linguine or tagliatelle; 1/2 cup creme fraiche; 2 tablespoons snipped chives; 2 tablespoons chopped parsley; 1 tablespoon chopped tarragon; 1/4 cup fine dry bread crumbs; Freshly grated Parmigiano-Reggiano cheese, for serving

Servings: persons

1/2 cup extra-virgin olive oil
1/2 pound shallots, thinly sliced
1 1/2 pounds thin asparagustips reserved, spears cut into pieces
1 garlic clove, thinly sliced
1 teaspoon crushed red pepper
Salt
1/4 cup dry white wine
1 tablespoon Champagne vinegar
1 pound squid ink linguine or tagliatelle
1/2 cup creme fraiche
2 tablespoons snipped chives
2 tablespoons chopped parsley
1 tablespoon chopped tarragon
1/4 cup fine dry bread crumbs
Freshly grated Parmigiano-Reggiano cheese, for serving

1
In a very large, deep skillet, heat 1/4 cup plus 2 tablespoons of the oil.
2
Add the shallots and cook over moderate heat, stirring, until softened, 8 minutes.
3
Add the asparagus spears, garlic and crushed red pepper, season with salt and cook until the asparagus is crisp-tender, 3 minutes.
4
Add the wine and vinegar and cook until nearly evaporated, 2 minutes.
5
Meanwhile, in a pot of salted boiling water, cook the pasta until al dente.
6
Drain, reserving 1/4 cup of the cooking water.
7
Add the pasta, water, creme fraiche, chives, parsley and tarragon to the skillet.
8
Keep warm.
9
In a medium skillet, heat 1 tablespoon of the oil.
10
Add the asparagus tips, season with salt and cook over high heat until crisp-tender, 3 minutes.
11
Add the asparagus tips to the pasta and toss.
12
In the skillet, heat the remaining 1 tablespoon of oil.
13
Add the bread crumbs and cook over moderate heat, stirring, until golden.
14
Sprinkle over the pasta and serve, passing grated Parmigiano at the table.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1/2 pound shallots, thinly sliced, 1 1/2 pounds thin asparagustips reserved, spears cut into pieces, 1 garlic clove, thinly sliced, and more.

Yes, Squid Ink Pasta with Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squid Ink Pasta with Asparagus

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