Baby Squid in Ink with Vegetables

I love squid. I think it's one of the most versatile of proteins you can use for a meal-plus it usually has fun orifices that can be stuffed! I hope to convert you non-squid fans out there into believers with at least one squid dish. Here's one to try:

Baby Squid with Ink, Oyster Mushrooms, Spinach, and Cilantro over pasta

Serves: 2-3 as main dish

Prep Time: 10 min

Cook Time: 10 min

Ingredients:
1 lb squid in ink
1 package pasta (I used Jerusalem artichoke pasta, you can use any of course-also when cooking it I put a little truffle oil in the water so it boils faster)
1/2 lb spinach, shredded
1 package oyster mushrooms, shredded
handful fresh cilantro, shredded
1/2 cup white cooking wine (or white wine)
a few cubes goat cheese (optional topping)

Method:
Cook pasta as directed on box
In saucepan, sautée baby squids for a minute in truffle oil. Then, pour in cooking wine, add mushrooms, spinach and cilantro. Let the whole thing cook for about 10 minutes, or until spinach is all wilted. Stir occasionally.

Enjoy!