Squid "Pasta"
with Asparagus and Shiitake Mushrooms in Garlic sauce

Yield: 4 appetizer or 2 main course servings

In this creative recipe for one of Matsuhisa's signature dishes, the squid is scored and cut to resemble ribbed pasta.


  • 12 ounces 1/3 - 1/2-inch-thick fresh squid (calamari) steaks or frozen, thawed, patted dry
  • 16 asparagus spears, trimmed, cut diagonally into 2-inch lengths
  • 5 Tablespoons butter
  • 2 large garlic cloves, thinly sliced
  • 6 large shiitake mushrooms (about 5 ounces total), stemmed, caps sliced
  • 3 Tablespoons sake
  • 2 Tablespoons soy sauce
  • 1/2 teaspoon dried crushed red pepper

To score squid, cut 1/8-inch-deep crosswise score lines, spacing cuts 1/8 inch apart and scoring entire surface. Cut squid lengthwise into 1/4-inch-wide strips.

Cut strips crosswise into2-inch-long strips. Cook asparagus in saucepan of boiling salted water until just tender but still firm to bite, about 2 minutes. Drain.

Transfer to bowl of ice water and cool. (Squid and asparagus can be prepared 1 day ahead. Cover separately and refrigerate). Melt 3 tablespoons butter in heavy large skillet over high heat.

Add squid and garlic, saute 1 minute. Add asparagusand shiitakes; saute until squid is cooked through and mushrooms are tender, about 2 minutes. Add 2 tablespoons butter, sake, soy sauce and dried red pepper and boil until sauce thickens, about 1 minute. Divide among plates and serve.


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