Fusilli with Fava beans, Clams, and Calamari
1lb fusilli col buco (or any long noodle pasta)
3/4-1 lb. calamari rings
1 lb. clams (in shell pre-cleaned)
1 1/2cps. * fava beans (pre-shelled and blanched)
1 clove garlic, finely diced
1/2 tsp. white pepper
1 TBS. extra virgin olive oil
1 tsp. extra virgin olive oil
1/2 tsp. dried tarragon (chopped)
1 cup white wine
3/4 cps. heavy whipping cream
Cook pasta to al dente according to package directions, drain, toss in 1 tsp. extra virgin olive oil and set aside.
*To shell fava beans remove beans from pod and blanch in salted boiling water approximately 3 minutes, submerge in ice water and remove white outer shell.*
Heat 1 TBS. olive oil over medium high heat. Add calamari rings, stir to coat in oil and cook approximately 2 minutes. Remove from pan (leaving liquid in pan) and place into a bowl, set aside. To the remaining liquid in the pan add garlic and cook 1 minute. Add white wine and clams, continue cooking until all of the clams open (discard any clams that do not open). Remove clams from pan and place in bowl with calamari rings. To the wine reduction in the pan add the cream, fava beans, white pepper, and tarragon. Reduce heat and stir to incorporate ingredients. Return calamari and clams back into the pan and cook approximately 2-3 minutes or until reduction sauce has thickened.
Serve over cooked pasta. Mangia!