Makes 4 servings
- 8 oz squid
- 3/4 cup white wine
- 16 mussels, scrubbed and debearded
- 3 slices pancetta
- 1/2 cup sliced red onion
- 2 garlic cloves, thinly sliced
- 1/2 cup sliced fennel
- 2/3 cup cooked cannellini beans
- 4 cups spinach
- 3/4 cup plum tomatoes, peeled, seeded, and diced
- 2 teaspoons basil chiffonade
- 2 teaspoons chopped oregano
- Salt, as needed
- Freshly ground black pepper, as needed
- 2 teaspoons olive oil
- 1 tablespoon grated Parmesan
- 2 teaspoons chopped flat-leaf parsley
- Using a sharp knife, thinly slice the bodies of the squid into rings. Leave the tentacles whole. Refrigerate until ready to cook.
- In a medium pan over low heat, bring the wine to a simmer. Add the mussels and steam until they open, about 3 minutes. Transfer the mussels to a plate and reserve the cooking liquid.
- In a large sauté pan over medium heat, cook the pancetta until the fat has rendered and the pancetta is crisp. Add the onion, garlic, and fennel and sauté until the fennel is tender, 4 to 6 minutes. Add the beans, spinach, tomatoes, basil, oregano, and enough of the reserved cooking liquid to wilt the spinach. Season with salt and pepper.
- In a medium pan, heat the oil over medium heat. Add the squid and sauté until opaque, about 2 minutes. Add the cooked mussels to the bean mixture and toss to heat through. Serve the squid with the mussel and bean mixture, topped with the cheese and parsley.