Recipe courtesy of Nobu

Squid Pasta with Seasonal Mushrooms and Vegetables

Save Recipe
  • Yield: 4 servings
Share This Recipe

Ingredients

1/2 cup sake

1/4 cup soy sauce

3 tablespoons clarified butter

3 cloves garlic, sliced thinly

8 medium size Grade A shiitake mushrooms, cleaned and sliced 1/4 inch thick

4 ounces pencil asparagus, sliced on an angle, each 2 inches long

8 ounces squid, cleaned and sliced

1/2 teaspoon shichimi (Japanese 7 Spice mixture)

Directions

  1. Flame sake in small saucepan. When sake stops flaming, add soy sauce and set aside.
  2. In a large saute pan using clarified butter, sear the squid over a high heat until lightly browned, about 30 seconds. Lower the heat to medium and add the garlic, mushrooms, asparagus and shichimi.
  3. When ingredients are almost cooked, deglaze pan with sake/soy mixture. Reduce by half and turn off heat. Serve.
Pasta Jambalaya
PREMIUM
Elizabeth Heiskell

Pasta Jambalaya

35m Easy 99%
CLASS
Amatriciana Pasta
PREMIUM
Claire Thomas

Amatriciana Pasta

25m Easy 96%
CLASS
Pasta Pomodoro
PREMIUM
Michael Symon

Pasta Pomodoro

19m Easy 99%
CLASS
Light and Crispy Calamari with Fried Lemons
PREMIUM
23m Intermediate 100%
CLASS

Amanda Cohen

Mushroom Calamari

11m Intermediate 98%
CLASS
James Briscione

Fresh Pasta 

11m Intermediate 99%
CLASS