Linguine with Genovese pesto and fried squid
11.5 oz Bavette
1.7 oz basil
3 tbsp pine nuts
1.7 fl oz extra virgin olive oil
3.5 oz potatoes
4 oz purple potatoes
3.5 oz green beans
7 oz baby squid clusters already cleaned
Vegetable oil for frying
Corn starch to taste
Salt and black pepper, to taste
Put half of the oil inside the fridge.
Peel all the potatoes and cut them in 1/4 inch cubes. Set the dices inside a small bowl covered in water so they won’t darken. Clean the green beans and cut in 1/4 inch pieces and set aside. In The meantime, place the extra virgin olive oil inside the fridge.
For the pesto, blend the pine nuts in a mixer with the extra virgin olive oil you had cooled in the fridge. Keep some of the basil leaves and add the rest to the pine nuts, once they are thoroughly blended. Continue blending and add the remaining oil in a trickle. Once ready, put the light pesto in a large bowl inside the fridge, check for salt, if needed.
Meanwhile, heat up the frying oil in a small pot. Using a sifter, sprinkle the baby squid clusters with the corn starch. Prepare a baking sheet with kitchen paper to absorb excess oil. As soon as the oil is hot, quickly fry the squid. Keep the baking sheet hot.
Cook the Bavette in boiling salted water. Two minutes into boiling, add the potatoes drained from the soaking water. After two more minutes, add the green beans to boil. Finish cooking as described in the instructions on the pasta box, and hold on to a cup of the cooking water.
Drain the Bavette with the potatoes and green beans and dress in the pesto bowl, away from the heat. Blend well. If necessary, add a little of the pasta cooking water.
Plate and set some pieces of potato and some green beans over the pasta, add the fried baby squid clusters and decorate with the basil leaves you set aside.
You may replace the baby squid clusters with flying squid or even grey shrimp.