Spaghetti Aglio e Olio with Mushroom and Squid

Name: Spaghetti Aglio e Olio with Mushroom and Squid
Total time: 25 min
Yield: 10
Ingredients: Garofalo Spaghetti — 1 kg; Squid Rings — 800 g; Sliced Mushrooms, 900 g Pouch — 1 pouch; Chopped garlic — 2 tbsp; Sunflower Seed Oil — 120 ml; Natural Salt — to taste; Ground black pepper — to taste

Pasta⏱ 25 min🍽 10 servings📶 Easy

The pasta with the fewest ingredients, which is exactly why every one of them shows. Squid rings cook in seconds and the sliced mushrooms need no washing — two things that let this leave the kitchen in ten minutes.

Ingredients

Garofalo Spaghetti — 1 kgSquid Rings — 800 gSliced Mushrooms, 900 g Pouch — 1 pouchChopped garlic — 2 tbspSunflower Seed Oil — 120 mlNatural Salt — to tasteGround black pepper — to taste

Steps

Boil the spaghetti in salted water to al dente — usually a minute short of the pack, since it finishes in the pan.

SAVE a cup of the cooking water before draining. That starchy water is what binds oil and pasta into a sauce.

Thaw the squid and drain it dry. Wet squid boils itself and turns rubbery.

Heat the sunflower oil, add the sliced mushrooms, and cook until their water evaporates and the edges colour.

Add the squid and cook for 60 seconds AT MOST. Squid has two tender points: very fast or very slow — everything between is tough.

Add the chopped garlic, then the spaghetti and a splash of the cooking water. Toss quickly until the sauce turns glossy and clings.

Season with salt and pepper and serve immediately.

Tips from the Tavis Kitchen

Mushrooms come in three pack sizes (250 g, 900 g, 2,000 g) and both sliced and whole. Sliced saves time for pasta; whole looks more substantial in a stir-fry.
A gluten-free spaghetti is available and cooks the same way, for guests who ask.
If the squid does turn tough, there is no shortcut — it must be cooked long until it softens again.