Pasta with Squid and Hard-Boiled Egg Yolk
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Linguine (or any pasta you prefer) | 320g |
| Squid (or calamari) | 250g |
| Extra virgin olive oil | 30g |
| Cherry tomatoes | 300g |
| Eggs | 120g (approx. 2 medium) |
| White wine | 30g |
| Hazelnuts | 40g |
| Garlic (whole cloves) | 2 cloves |
| Fresh basil leaves | 3 leaves |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions
Step 1: Prepare the Hard-Boiled Eggs
Start by preparing the hard-boiled eggs. Fill a small saucepan with cold water, add the eggs, and bring to a boil. Once the water starts boiling, reduce the heat slightly and cook for approximately 9 minutes (adjust the time based on egg size, medium eggs are ideal for this recipe). After boiling, remove the eggs and run them under cold water to stop the cooking process. Peel the eggs carefully, discarding the whites and separating the yolks. For this dish, you’ll only use the yolks, which should be crumbled through a fine sieve, creating small crumbles of hard-boiled egg yolk. Set them aside.
Step 2: Clean and Prepare the Squid
Next, clean the squid. Rinse the squid under cold water to remove any grit or residue. Gently pull the head from the body (mantle), and remove the internal organs. Cut off the tentacles, leaving them aside. Carefully peel away the outer skin of the squid’s body using a knife. Once cleaned, pat the squid dry with paper towels and cut it into rings or bite-sized pieces as preferred.
Step 3: Toast the Hazelnuts
Toast the hazelnuts in a dry skillet over medium heat, stirring frequently to avoid burning them. Once golden and aromatic, roughly chop them into small pieces and set aside.
Step 4: Prepare the Sauce
In the same skillet, heat the extra virgin olive oil over medium heat and add the garlic cloves, letting them infuse the oil with their flavor for about 2-3 minutes. Once the garlic becomes fragrant, remove the garlic from the pan. Deglaze the pan with white wine, allowing it to simmer for 1-2 minutes, reducing slightly. Add the cherry tomatoes, season with salt and black pepper, and cook for approximately 10 minutes until the tomatoes soften and release their juices.
Step 5: Cook the Pasta
While the sauce is simmering, bring a large pot of salted water to a boil. Add the linguine (or any pasta you prefer) and cook according to the package instructions until al dente, typically about 8 minutes. Drain the pasta, reserving a little pasta water if needed for later.
Step 6: Combine the Pasta and Sauce
Add the cooked pasta directly to the skillet with the tomato sauce. Stir well to combine and allow the pasta to soak up some of the sauce. Stir in the toasted hazelnuts and the crumbled hard-boiled egg yolk. Give everything a good toss, ensuring the pasta is well coated with the sauce.
Step 7: Garnish and Serve
Finish the dish by adding freshly torn basil leaves for a burst of freshness. Taste for seasoning and adjust with more salt and pepper if necessary. Serve immediately, enjoying the delicate blend of tender squid, rich flavors of the tomato sauce, crunchy hazelnuts, and the creamy, savory touch from the egg yolk.
Nutritional Information (per serving)
Calories: Approx. 500-600 kcal
Carbs: 60g
Protein: 22g
Fat: 22g
Fiber: 3g
Sodium: Varies with salt addition
Enjoy this Mediterranean-inspired pasta dish, perfect for a light yet satisfying meal. Its combination of tender squid, rich tomato sauce, and the crunch of toasted hazelnuts will make this dish a new favorite in your pasta repertoire.
