Last night I was all set with a Bill Granger recipe in hand, ready to pick up the ingredients, but when I got off my train, I noticed the local Monday-night farmer’s market was open for business for the first time this year. Yay! There wasn’t much produce yet, but there was a vendor selling local seafood. I asked for a pound of the cleaned squid, and he said, “Bodies or tentacles?” I’m more of a body guy, but I knew the tentacles would photograph well. “I’ll take some of both.”
It was time to improvise. I knew I had some cream at home, and plenty of pasta too. So I started off by sauteeing some garlic in olive oil, and this time I added a big pinch of crushed red pepper (since people who read my blog seem to universally love crushed red pepper). Then I added a can of crushed tomatoes and cooked them down a bit.
The cream and squid came next — I forget in which order. That’s how you get the pretty color of the sauce. And the trick is not to cook the squid for too long, or else it gets chewy.
My basil plant grew a lot in the past week or two. Those tiny sprigs had to be cut back quite a bit or else they’d get too thin and start flowering (a bad thing). So I chopped up some of the basil and served it over the final dish. It sure turned out pretty. Oh yeah, it tasted great too, creamy and spicy. I ate every last bite out of the pan… no leftovers whatsoever. Yum.