Squid and White Beans with Broken Noodles

Squid generates much of its own liquid—and with it a distinctive and delicious briny flavor—so you usually don’t need stock, wine, or anything else. To break the egg noodles, bang them with a rolling pin in their bag until broken into random but not-too-small bits.

Salt

1/4 cup extra virgin olive oil

4 cups cooked or canned white beans with about a cup of their liquid

3/4 to 1 pound cleaned squid, cut up

Freshly ground black pepper

Fish or chicken stock or water, if needed

2 cups broken egg noodles (about 8 ounces)

1 tablespoon minced garlic

Chopped fresh parsley leaves for garnish (optional)

• Bring a medium pot of water to a boil and salt it.
• Put half the olive oil in a medium saucepan over medium heat. When hot, add the beans and their liquid and bring to a boil, stirring. Add the squid, along with a sprinkling of salt and pepper; reduce the heat so the mixture bubbles steadily and cook, stirring occasionally, while you cook the noodles.
• Cook the noodles in the boiling water until barely tender, about 5 minutes. Drain and add them to the simmering beans. Cook, stirring occasionally, until the squid and noodles are both tender, adding a little liquid if necessary, about 3 minutes. (Do not add the liquid prematurely; the squid will produce a lot of liquid on its own.)
• When the dish is just about done, add the garlic; cook it just long enough to take the edge off its rawness— it should still be quite strong. Taste and adjust the seasoning. Garnish with the parsley, drizzle with the remaining olive oil, and serve.

MAKES: 4 servings

TIME: 30 minutes with cooked beans