Chile Pasta with Chipotle, Squid & Basil
This seafood pasta recipe offers a complex blend of colors, flavors & textures: spicy-sweet, tender-chewy & citrusy-umami.
Wine Pairing: Soave Classic
Ingredients: Makes 4 Servings (plus extra chile powder)
1 small Dried Morita Chipotle Chile
1/4 cup Shelled Pumpkin Seeds (aka Pepitas) or Pine Nuts
¼ cup Olive Oil
¼ cup Shallot, finely minced
1 1/4lb Squid, tentacles & tubes, tubes cut into strips
¼ cup White Wine
1 (8.8oz) package Morelli Red Chile Linguine
Juice of 1 Lemon
3 tbsp Fine Extra Virgin Olive Oil 1st Day Arbequina Olive Oil)
1 tsp Red Boat Fish Sauce
¼ tsp Honey
1/4 cup Chopped Italian (Sweet) Basil
- Toast the pumpkin seeds and chile in a dry pan. They’re ready when the chile softens and becomes more aromatic, and the pumpkin seeds just start to brown & puff up.
- Bring a large pot of heavily salted water to a boil.
- Remove the chile & pumpkin seeds to a plate. Add the ¼ cup of olive oil to the pan along with the shallots and a pinch of salt. Cook over medium-high heat, just until the shallots start to brown.
- Remove the chile’s stem & shake out the seeds. Discard the stem & seeds. Grind the remainder of the chile to a fine powder in a spice grinder or clean bladed coffee grinder.
- Add the squid to the pan & cook until the pieces just start to firm up (about 2 minutes).
- Add the white wine to the pan & turn off the heat.
- Simmer the pasta until it’s almost al dente (you want it a little underdone).
- Strain the pasta out of the water & add it to the pan with the squid. Add the fine extra virgin olive oil, lemon juice, 1 tsp of the chile powder, fish sauce, honey, and the toasted pumpkin seeds.
- Turn the heat under the squid pan up to medium. Toss the contents until well combined, cooking until the pasta is al dente & has absorbed all the liquid.
- Remove the pan from the heat & gently stir in the basil. Serve.