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| Fresh Squid Pasta with Tomatoes and Chili Flakes |
Today while driving through San Francisco on my way home from work, I had the idea of visiting one of my favorite Asian markets The New May Wah on Clement Street. Great for all things Asian and with excellent seafood too. I had in mind fresh squid caught locally just South of here in the very deep Monterey Bay.
At only $1.99 a pound it was no problem buying a few pounds to take home. After cleaning the squid the question is "How long to cook it?" There are only two ways to cook squid-very quickly, or slowly for a long time because anything in between will be just too tough and chewy. I went with a long, slow braise with white wine, fresh tomatoes, garlic and olive oil that was all tossed in freshly cooked spaghetti. It turned out great and was perfect for a quiet Monday night.
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