Squid and mushroom pasta

Okay stick with me here.

Dont let the combination of ingredients or the bland colours fool you. I once tried a very similar recipe at an Italian restaurant, many years ago. I was dubious about the combination of squid and mushrooms, but I loved both ingredients separately, and it was full of parsley and garlic so I thought, why not.

And it was delicious!

I've recreated my version here, which I have to say, I like even more than the one I had at the restaurant!

Being someone that doesn't like seafood in overly creamy or tomato based sauces, this is perfect for me. Its light, full of flavor and you'll definitely want seconds.

Prep time: 20 mins

Cooking time: 15 mins

Serves: 4

Ingredients

200g raw squid

350g pasta of your choice

1 tsp bicarb soda

2 large cloves of garlic, crushed

50g oyster mushrooms

1/4 cup parsley, finely chopped

1 lemon, juiced and zested

1 tbs olive oil

Salt and pepper to taste

1 pinch of dry chili flakes

Method

1. First clean your squid, then slice them into strips, about the size of the pasta you'll be using.

2. Mix the bicarb soda in with the squid in a bowl, and set aside for 10-15 minutes.

3. Cut the tougher ends off the mushrooms, then slice them in the same shape as the squid.

4. Zest the lemon, juice it, crush your garlic and chop your parsley finely. Set all aside.

5. Bring a saucepan full of salted water to the boil, and add your pasta in, cooking to packet instructions.

6. Place a fry pan over medium heat, and pour in the olive oil and garlic. Stir for 15 seconds until fragrant before adding the mushrooms in.

7. Once the mushrooms have cooked for about 2 minutes, add in the squid, seasoning everything with salt and pepper to taste.

8. Once the squid is just about cooked, add in the parsley, lemon zest and lemon juice, mixing for one minute, before adding 1/2 cup of pasta water.

9. Drain the pasta, and add the pasta to the sauce, stirring frequently until most of the liquid has evaporated. Sprinkle with chili flakes and serve.

Notes

• The reason I say to cut the squid into similar shapes as your pasta is so that when you take a biteful, you can get an even amount of all ingredients on your fork. Should you want to keep the squid calamari style - in rings - feel free to do so.

• For a stronger seafood taste, add one or two canned anchovies at the same time you add the garlic.

• Other mushrooms that would work are King Oyster and Swiss Brown. Make sure your heat isn't too low though, you dont want your mushrooms stewing. You want them to retain their structure.