My favorite thing in the kitchen has become my On Top of Spaghetti Doll (part of the Madame Alexander collection). If I need any ‘pasta inspiration’ she seems to give it to me. Perched on a special shelf, she looks down at me and my work table as I create my pasta dishes. ‘She’ was selected for our Best of The Basic Art of Italian Cooking 2010 Annual Holiday Guide to be released soon…we couldn’t resist her..I think you’ll agree.. a skirt made of pasta, a chef’s hat and a dish full of spaghetti…
ON TOP OF SPAGHETTI
She inspired this Spaghetti recipe..
This is from my Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition and is perfect for a Feast of The Seven Fishes Christmas Eve Dinner.
Spaghetti ai Calamari
(Spaghetti with Calamari)
1 lb of spaghetti
1 lb of fresh octopus or squid- cleaned and soaked
4 tblsps extra virgin olive oil
2 cloves of garlic
1 hot red dry pepper
1 cup of dry white wine
1 tblsp of tarragon
Salt and pepper to taste
Finely chop garlic and place in large frying pan with olive oil. Place over low heat. When oil just begins to bubble place in fresh squid or octopus, and tarragon (finely chopped). Place in ¾ cup wine, pinch of salt and pepper and cook all for about 10-15 minutes on high. Place spaghetti in boiling water, cook till al dente. Drain and toss in squid and sauce. Serve with fresh parsley.