4 tablespoons 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
2 cups broken egg noodles
Stock or water, if needed
1 tablespoon minced garlic
Chopped fresh parsley leaves for garnish (optional)
Bring a medium pot of water to a boil, and salt it. Meanwhile,
put half the olive oil in a medium saucepan over MEDIUM heat.
A minute later, add the beans and their liquid. Bring to a boil,
stirring, and add squid, along with some salt and pepper.
Reduce heat to a simmer, and continue to cook, stirring
occasionally. When water boils, cook the noodles until they
are barely tender, about 5 minutes. Drain, and add them to
the simmering beans. Cook, stirring occasionally, until the
squid and noodles are tender, adding a little liquid if necessary.
(Do not add liquid prematurely -- the squid will produce a lot
on its own.) When just about done, add garlic. Cook it just long
enough to take the edge off its rawness. Spoon the mixture into
4 dishes, garnishing with parsley and sprinkling with remaining
Squid will become rubbery if reheated