Squid Pasta With Light Garlic Sauce Recipe

Name: Squid Pasta With Light Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sea salt; 1 cup broccoli florets in small pieces; 6 ounces cleaned squid (3 medium); Freshly ground black pepper; 3 tablespoons sake; 1 tablespoon soy sauce; 1 1/2 tablespoons clarified butter; 1 clove garlic, thinly sliced; 4 large shiitake mushrooms, stems removed; 6 medium-thin asparagus spears, slant-cut in 2-inch pieces; Shichimi togarashi (Japanese mixed ground spices, sold in Asian stores) to taste

Servings: persons

Sea salt
1 cup broccoli florets in small pieces
6 ounces cleaned squid (3 medium)
Freshly ground black pepper
3 tablespoons sake
1 tablespoon soy sauce
1 1/2 tablespoons clarified butter
1 clove garlic, thinly sliced
4 large shiitake mushrooms, stems removed
6 medium-thin asparagus spears, slant-cut in 2-inch pieces
Shichimi togarashi (Japanese mixed ground spices, sold in Asian stores) to taste

1
Bring small saucepan of water to a boil; add pinch of salt.
2
Add broccoli, boil 1 1/2 minutes, drain and transfer to bowl of ice water.
3
Drain and set aside.
4
Pull tentacles from squid and discard or set aside for another use.
5
Use kitchen shears to cut bodies lengthwise.
6
Open squid, rinse, pat dry and place flat on cutting board.
7
Use sharp knife or Japanese or Chinese cleaver to score each piece vertically, making cuts very close together, like ribs on rigatoni, but taking care not to cut completely through squid.
8
Cut squid horizontally in 2-inch-wide strips.
9
Cut each strip parallel to the scoring in half-inch wide pieces.
10
Sprinkle strips with salt and pepper.
11
Mix sake and soy sauce and set aside.
12
Heat butter in medium skillet over medium heat.
13
Add garlic and saute until it starts to sizzle and gives off fragrance.
14
Increase heat to high, add mushroom caps top-side down, sear briefly, turn and add squid strips, then asparagus and then broccoli.
15
Sprinkle with salt and pepper.
16
Stir-fry until squid strips start to curl and turn opaque, a minute or so, but are not fully cooked.
17
Drizzle sake-soy mixture over ingredients, stir and remove pan from heat.
18
Stir again and transfer to serving dish.
19
Sprinkle with shichimi togarashi and serve.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Sea salt, 1 cup broccoli florets in small pieces, 6 ounces cleaned squid (3 medium), Freshly ground black pepper, and more.

Yes, Squid Pasta With Light Garlic Sauce 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.

That's it — enjoy your meal!

Squid Pasta With Light Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions