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  1. Exported from MasterCook

  2. Fresh Pasta With Tomatoes And Calamari

  3. Recipe By : Emeril Lagasse

  4. 4 Preparation Time :

  5. Categories : Seafood

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 3 cups Durum semolina

  8. 1 teaspoon Salt

  9. 2 Eggs -- to

  10. 3 eggs

  11. 1 teaspoon Squid ink

  12. 1 tablespoon Olive oil

  13. 2 cups Heavy cream

  14. 1/2 cup Grated Parmesan cheese

  15. 1/2 cup Grated Romano cheese

  16. Salt -- to taste

  17. Freshly-ground black pepper -- to taste

  18. 4 Italian Roma tomatoes -- split, roasted,

  19. -- and julienned

  20. 1/4 cup Chopped green onions

  21. 1 pound Fried calamari

  22. 30 to 40 minutes.

  23. 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to

  24. 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine.

  25. Bring a pot of salt water to a boil.

  26. 5 minutes. Stir in the grated cheeses and season with salt and pepper. Continue to simmer the sauce until it coats the back of a spoon, about 2 to 3 minutes. Remove from the heat and set aside.

  27. Drop the pasta in the boiling water and cook for 3 minutes, or until the pasta is tender. Drain the pasta and turn into the cream sauce. Turn the pasta/cream mixture into a mixing bowl. Add the tomatoes, green onions, and fried calamari. Toss to incorporate all the ingredients.

  28. To assemble, divide the pasta between four bowls. Garnish with chopped parsley and grated cheese.

  29. 1 pound of pasta, or 4 main-dish servings.

  30. - - - - - - - - - - - - - - - - - - NOTES : Posted to Recipes-R-Us and Karls-Eatery-Too 7/99

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