BARRY SAYS: The original idea behind Courters’ Kitchen was to cook meals based on things that we (mostly my wife, Kelley) have discovered in local fresh markets and/or ethnic food stores. We like to try new foods, whether from a different part of the world or from right under our noses. They always seem so strange and exotic at first, but one thing we’ve learned over the years is that good food is just good food, no matter where it originated.
Fortunately for us – and I say this for all those parents out there whose kids won’t eat anything that doesn’t come in a box or without a toy – our kids also have that adventurous streak. So for Christmas, our youngest visited a restaurant supplier in Knoxville and, among other things, bought a package of squid-ink pasta for Kelley.
Both of us thought it would be almost overwhelmingly rich and flavorful, meaning we thought it would taste like eating the ocean. But the pasta itself was relatively subtle.
KELLEY SAYS: Christmas this year was full of cooking toys for this food nerd. I was given several different cooking items, some of which have not been used yet. I will get to all the gifts I received, but the pasta was something that seemed quick and easy to do for this month’s Courters’ Kitchen. I really had no idea what this would taste like and, as Barry pointed out, it was subtle.
BARRY: So was the sauce with the butter and clam juice. Almost sublime.
KELLEY: The use of the mussels and squid really made this dish come together. It’s a quick dish to prepare so be ready to eat once its done. As we were preparing the dish, I began to add to it as it was cooking.
Also, when we were plating the dish, I added lemon zest, extra butter, lemon-flavored olive oil and pesto at the last minute. I made the pesto earlier in the day to use up the fresh basil I had on hand. I didn’t intend for it to go into the dish, however, it added more flavor to the broth.
BARRY: Everything worked together really well, and the garlic ciabatta bread was great for sopping up the sauce.
KELLEY: The pasta was also perfect for the seafood and sauce we cooked with it. The mussels and squid were tender and flavorful. Everything just worked and I’d use the pasta again and will be on the search for where to get it. I know I can get it online, and but I’m still searching for where to get it in Chattanooga.
BARRY: I should say that, after all the meals we’ve done for this feature, this is the first time that Kelley went back for more. Actually, she never left the table and literally just pulled the serving bowl over to her and kept eating. It was that good.
KELLEY: Whatever. It was good. And we get to figure out what to make with the leftover sauce. We did eat well. Happy New Year.
The recipe
Squid-Ink Pasta and Mussels 1 package of Morelli ink squid pasta 12 mini San Marzano tomatoes 1 bag fresh mussels cleaned and debearded 1/2 pound squid cut into half-inch rings 7 cloves garlic, chopped 1 cup white wine 1 1/2 tablespoons olive oil 1/2 teaspoons crushed red pepper 2 1/2 tablesoons fresh parsley, chopped 2 tablespoons butter 3 green onions, chopped 1 yellow onion, chopped 1 lemon 8 ounces clam juice 2 additional tablespoons butter 1-2 tablespoons of pesto to taste Add extra virgin olive oil and 2 tablespoons of butter to a large pot and melt. Add onion and sauté for minute or so, then add garlic and red peppers. Cook until fragrant, about another minute. Add tomatoes, parsley and wine. Cook for about 2 minutes, then add squid, mussels, one lemon squeezed and clam juice. Cover with lid and let mussels steam over low heat until opened, about 5-7 minutes. While the mussels and squid are steaming, cook your pasta according to the package’s directions. When the pasta is done, drain and add a little butter and additional parsley. Set aside. Take your mussels and liquid and pour them into a large serving dish along with 2 extra tablespoons of butter. Stir until the butter melts. Add the cooked pasta to the center of the dish and top with lemon zest, green onions and dollops of fresh pesto, if desired.