Squid with Spinach and Mushrooms
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
1 1/2 pounds squid, skinned, cleaned and sliced
1 pound long fusilli pasta
1 stick butter
4 tablespoons olive oil
12 ounces button mushrooms
2 cloves garlic, crushed
12 ounces baby spinach
Salt and ground black pepper to taste
Lemon wedges and parsley leaves for garnish
- Cook pasta according to the packet instructions. Drain.
- Gently heat butter and olive oil in a large frying pan. Sauté mushrooms until golden brown. Add squid and garlic and heat through.
- Add drained pasta to the pan and stir well. Add spinach, toss until the spinach wilts.
- Season and garnish with lemon and parsley. Serve immediately with salad and crusty bread.
Makes 4 servings.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.