Chef Chuck's Bucatini with Squid

Bucatini con Calamari

Italy's, Amalfi coast comes to mind as I indulge in this seafood pasta dish. Bucatini cooked al dente combines well with the tender squid. The sauce was created with walnuts, garlic and cherry tomatoes then topped with fresh picked basil. A refreshing summer pasta recipe for all the enjoy.

Bucatini with Squid
1 pound bucatini
5 tablespoons olive oil
2 ounces anchovies
3 garlic cloves, minced
1/2 cups walnuts, chopped
1 pint cherry tomatoes, 2 cups, cut in half
1 1/2 cups squid, cut in rings
3 tablespoons fresh basil, thin strips
1/2 cup water
red hot pepper flakes
pasta water

Wash and cut squid in rings, trim tentacles. In a large frying pan heat olive oil add anchovies and stir until they begin to dissolve. Add garlic, walnuts, cherry tomatoes, squid and 2 tablespoons basil and water stir to combine all ingredients. Place lid on and simmer for 45 minutes, stirring once. Cook pasta till al dente about 10-11 minutes, using tongs place pasta in pan then add pasta water with ladle, about 1/2 cup. Sprinkle hot pepper flakes and remaining basil on and a drizzle of olive oil.