Got a few new cookbooks recently, and one of them is the impressive cookbook from Top Chef All-Star winner Richard Blais, entitled “Try This at Home.”

Blais of Atlanta (and rumored soon-to-be Bay Area) is known for his molecular gastronomy on the Bravo TV series, but his cookbook is really more about home comfort cooking with a few twists. He almost includes a few recipes with liquid nitrogen just to meet fan expectations. I liked Blais’ quirky insecure cheffy personality, but when I saw him in person for a book signing awhile back, I totally fell in love with his natural charm and confidence.

Richard Blais promoting his book at San Francisco's Book Passage

Richard Blais promoting his cookbook at San Francisco’s Book Passage

I decided to try his squid “liguine” with shrimp recipe from the cookbook. It’s what he calls one of his “impasta” dishes because pasta is often replaced with something else, in this case long thinly sliced squid. A simple dish, the finished results did look like a pasta dish but eating it was really more like just eating a squid and shrimp entree. I also think my squid I got from my local market was too short, so I couldn’t get those nice long strips to impersonate linguine (the squid actually curled up into rings).

Still, it was a light and easy dish to make. Great when you’re on a no-carb diet. I reprinted the recipe from the cookbook below so you can give it a try yourself. Enjoy!

The finished dish. Does the squid look kind of like Japanese udon?

The finished dish. Does the squid look kind of like Japanese udon?

Squid “Linguine” with Shrimp Recipe

Excerpted from “Try This at Home” Cookbook (Clarkson Potter Publishing, 2013)

Makes 4 servings

8 large squid (about 1 lb.)
8 oz. shrimp (any size) peeled and deveined
1/4 cup Sicilian or other extra virgin olive oil
4 garlic cloves, chopped
1/2 t red pepper flakes
1 t chopped fresh rosemary
grated zest and juice of 1/2 lemon
kosher salt
1/4 t freshly ground black pepper
1/4 cup dry white wine
2 T unsalted butter
1 T chile oil
Maldon or gray sea salt for garnish

Cut the squid bodies open down one side, rinse them, pat them dry, and lay them flat on a parchment-lined baking sheet. Place in the freezer for 15 minutes, or until very firm.

With a sharp knife, cut the squid lengthwise into 1/4-inch-wide strips. Set aside.

Put the shrimp in a food processor and pulse until coarsely ground.

In a large skillet, heat the olive oil over high heat until rippling. Add the garlic and stir for 10 seconds, then immediately add the ground shrimp, red pepper flakes, rosemary, lemon zest and juice, a pinch of salt, and the black pepper. Stir vigorously to break up the shrimp, then toss the mixture until the shrimp is just cooked, about 2 minutes.

Add the white wine and stir until it has nearly evaporated. Add the butter and toss well until melted and combined. Remove from the heat, stir in the squid strips and let stand for 2 minutes, or until the squid is just cooked. Stir in the chile oil, then taste and add more salt and pepper to taste.

Divide the mixture among four heated shallow pasta bowls, and garnish each one with rosemary, black pepper, a drizzle of chile oil, and a sprinkling of Maldon salt. Serve immediately.

2 Responses to Richard Blais’ Squid Linguine “Impasta” Recipe

  1. Row says:

    Looks very pretty, and yes, the squid does look like (yummy) udon! I like how the presentation is quite elegant, yet the recipe itself is straightforward. I’ll see if I can find “longer” squid at the market.

  2. Carolyn Jung says:

    “Impasta”! I love THAT. What a clever dish. It looks as good as it sounds.