Orecchiette with Lemony Grilled Squid, Arugula and Chickpeas

The orecchiette in this lemony, bright-flavored pasta dish holds the delicious chickpeas like little cups. If you can, make the dish with small squid, which tend to be more tender than large ones.


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  • Total Time:
  • Servings: 4

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  • 3/4 pound orecchiette
  • 1/2 pound cleaned squid
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • Pinch of crushed red pepper
  • 2 tablespoons fresh lemon juice
  • 4 packed cups baby arugula
  • 3/4 cup canned chickpeas, rinsed

How to make this recipe

  1. Light a grill. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 6 tablespoons of the cooking water. Return the al dente pasta to the pot.

  2. Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes. Transfer the squid to a work surface. Slice the bodies crosswise into 1/4-inch-thick rings and quarter the tentacles.

  3. In a small skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds. Remove from the heat and stir in the lemon juice.

  4. Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water. Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper. Transfer to bowls and serve.

Suggested Pairing

Brisk, citrusy Italian white, such as a Vermentino.

Contributed By Published June 2007

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