malloreddus with squid and bottarga
malloreddus, seppie e bottarga
TOTAL TIME: 45 minutes
MAKES: 4 to 6 servings
Bottarga, the salted, pressed, and air dried roe of the grey mullet fish (there is also a tuna roe version) adds an indescribable aromatic accent to the dish. But be careful: its strong flavor is best used in moderation.
- Fine sea salt
- 1 1/2 pounds cleaned squid (bodies and tentacles)
- 1 1/4 cups plus 2 tablespoons dry white wine
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, gently smashed and peeled
- 1/4 teaspoon dried oregano
- 1 1/4 cups finely chopped carrot
- 2 tablespoons finely chopped flat-leaf parsley
- 1 (500-gram) box malloreddus (also called gnocchetti sardi)
- 4 ounces gray mullet bottarga, thin membrane removed, cut into small pieces
Bring a large pot of salted water to a boil.
Meanwhile, in a large skillet, combine squid, 3/4 cup wine and enough water to just cover squid. Heat over high heat until liquid begins to just simmer, then drain squid and chop into small pieces.
Rinse and dry skillet; heat oil in skillet over medium heat, then add onion, reduce heat to medium-low and cook, stirring occasionally, until onion is softened, about 8 minutes. Stir in garlic and oregano, then add squid and stir to coat with oil. Add remaining 1/2 cup plus 2 tablespoons wine and increase heat to high; cook 3 minutes, then add carrot and parsley, and cook 1 minute more. Remove skillet from heat; remove and discard garlic.
Cook pasta in the boiling water until al dente. About 2 minutes before pasta is ready, using a ladle, remove 3/4 cup of pasta cooking liquid. Add the pasta cooking liquid and 3/4 of the bottarga to skillet with squid mixture; return skillet to high heat, bring sauce just to a boil, stir to combine, then remove from heat.
Drain pasta and transfer to a large serving bowl; add sauce and toss to combine. Season with salt to taste. Garnish with remaining bottarga and serve immediately.
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