I like when my students can take home what they made during the class and finish or use it for cooking at home. Spice mixes and pastes, stocks, sauces, dough, pickles, preserves — they become ingredients, some of them for longer storage, that could make cooking at home more fun. Think of them as building blocks. Quick meals are rarely made from scratch right before serving. They are quick, when you have all these refrigerated and frozen elements to play with for your culinary creations. That’s when cooking becomes art.
This recipe is a perfect example how to fix a quick and beautiful meal at home using what you learned and prepared during my cooking classes. Frozen ramps paste and ramps compound butter are the products of Wild, Wild, Wild Ramps! workshop, and fresh linguini are the result of Fresh Pasta cooking class. The best class to learn how to cook seafood is Asian Food for Non-Asians: Taste of Thai — Block 3S (seafood). The flavors may belong to Thai cuisine, but the basics are the same.
I cooked this dinner at the end of my regular business day. I started in the morning, before going to the office. It took me 5 minutes to measure the ingredients for my fresh pasta and make the dough. When I came home in 10 hours, it took me about 20 minutes to finish the dish. It was a little romantic dinner at home, quiet and delicious.
Fresh Linguini with Cuttlefish and Ramps Sauce
Servings: 4 portions
for fresh pasta dough
- 230 g semolina
- 2 eggs large
- 1 pinch kosher salt
for cuttlefish and ramps sauce
- 1 lbs cuttlefish frozen, scored bite-size pieces, found in Asian Markets
- 1 tbsp avocado oil
- 3 tbsp ramps compound butter
- 1 tbsp ramps paste
- 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 4 tbsp Parmesan cheese grated
Make the dough, cover with plastic wrap, and rest it for 30 minutes in room temperature or for 6-8 hours refrigerated. Fresh pasta dough can be refrigerated for up to 3 days. If using frozen cuttlefish, place the package in refrigerator for slow thawing.
If you follow this step with cooking, start with filling a large pot with water and placing it over medium-high heat. You water will start boiling by the time everything else is ready.
Work with half of the dough at a time. Knead a portion of dough using pasta machine until smooth. Stretch it to sfoglia, and cut linguini. Repeat with the rest of dough. Dust linguini with flour and keep ready for cooking. You can do it in advance and keep portioned pasta refrigerated or frozen.
Start cooking cuttlefish. Heat avocado (or any other vegetable oil of your preference) on medium-high heat. Sauté cuttlefish pieces for about 1 minute. Do you know what "sauté" means? This French term literary translates as "bounced" in reference to tossing while cooking.
Start cooking pasta. Make your boiling water ocean-salty. Add pasta and cook for 1 minute. Turn off the heat and keep in simmering water for another 1-2 minutes. Do not overcook! Immediately strain the water, toss cooked linguini with 2 tbsp of ramps compound butter, keep covered with lid.
Finish sautéd cuttlefish with 1 tbsp of ramps butter and 1 tbsp of ramps paste. Mix well on hot skillet and turn the heat off. You are ready to serve!