Whole grain spaghetti with mustard onion and squid rings
This recipe allows us to make a perfect conjunction of nutrient and flavory food, delicate, simple and classy, everything in a single dish.
For preparing this recipe you will need:
250 grs of whole grain spaghetti
2 medium squids, or some squid rings from the supermarket.
1 medium onion
1 spoon sugar
1 spoon dijon mustard, or any substitute mustard of your taste.
2 cloves garlic
a bunch of fresh parsley
juice of one lemmon
a bit of fennel oil (which you can prepare at home by putting some oil in a bottle and adding some fennel. Leave it for about at least 4 days before using in order to have the fennel switch all its flavor with the oil. You can keep this oil in the fridge for about 10 days and use it to season fresh green salads etc. You dont need to prepare too much quantity, just lets say a glass of oil with some fennel will be enough)
olive oil (necessary amount)
Cook the pasta in enough amount of salty water, as per package instructions, until they are done. (Al Dente).
Clean the squids and cut them in rings, Slice the onion and sautee it in a pan, spreading the sugar over the onion. When it is softened add mustard, leave for a couple of mins and reserve.
In the same pan, sautee the squid rings with a bit of olive oil and salt. Chop the garlic cloves and parsley until very tiny. add a little oil to them, and spread this over the squids, mix well and let cook for a couple of minutes. Add the sauted onion from the previous step, mix and let aside.
Prepare a vinagrette using the fennel oil, lemmon juice, balsamic vinegar, black pepper and salt to taste. Stir this preparation into the drained pasta.
Serving: place the pasta in a dish, place the mustard squid rings with onions over it, and spread all of the juice from the pan over the preparation.