Big Squid With Tortellini Pasta and Basil Vinaigrette

To process the squid, take the cleaned tube pieces and lay the outside part on a cutting surface. This works best if the squid is at least partially frozen. Make sure that the membrane is removed. With a very sharp fillet knife, slice the squid as thinly as you can, cutting at a slight angle. When you’re done, you should have the squid sliced into very thin (and I mean very thin) pieces, about 1-2 inches wide and paper thin. Cook the squid until it just barely changes color, just a few seconds per side. If you cook it too long, plan on gnawing on it for awhile. If you want to make things easier on yourself, lightly brown the seasoned squid and toss with warm pasta and Italian dressing. This dish can also be served chilled as a salad.

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Big Squid With Tortellini Pasta and Basil Vinaigrette

Ingredients

• 1 1/2 cups sliced squid see intro above
• 1/3 cup flour seasoned with salt and pepper
• 1/3 cup diced prosciutto or bacon
• 2 tablespoons olive oil
• 1 cup diced tomato
• 3 tablespoons chopped black olives
• 4 cups cooked tortellini pasta
• 1/4 cup freshly grated Parmesan cheese

Basil Vinaigrette

• 2 garlic cloves minced
• 2 lemons juice only
• 1/3 cup seasoned rice vinegar
• 1/2 teaspoon Dijon mustard
• pinch granulated sugar
• 1 cup fresh basil leaves chopped
• 1/3 cup olive oil
• salt and pepper

Instructions

• Toss sliced squid in seasoned flour to lightly coat. In a large skillet over medium-high heat, lightly brown prosciutto in olive oil. Add squid and cook until it just starts to change color and is lightly browned. Remove squid from pan. Add tomato, black olives and tortellini pasta to pan, along with 1/2 of the vinaigrette. Heat to warm pasta and vinaigrette. Return squid to the pan and toss to warm slightly. Serve in wide bowls, drizzle additional vinaigrette over and top with Parmesan cheese.
• To make vinaigrette, combine all ingredients except olive oil, salt and pepper in a bowl and whisk together. While whisking, add oil in a thin stream until emulsified. Season with salt and pepper.