Selena Gomezis giving us serious weekend envy.
On Friday night, the singer feasted on Italian cuisine with a girlfriend at Asellina in Manhattan’s Flatiron District. “The dinner was casual, they had just landed from L.A. and were catching up,” a source tells PEOPLE.
The pair enjoyed the restaurant’s house meatballs, grilled calamari, spaghetti and butternut squash ravioli. The perfect compliment to their tasty meal? A few glasses of Pinot Noir.
Plus Gomez’s weekend didn’t stop there. The 22-year-old — who was in town to sign withher new label Interscope Records— also attendedTaylor Swift’s star studded 25th birthday bash.
We nabbed Asellina’s recipe for grilled calamari. Make it at home to get a taste of “The Heart Wants What It Wants” singer’s N.Y.C. rendezvous.
Grilled Calamari
1 tsp. fresh thyme1 tsp. fresh rosemary1 clove of garlic½ cup extra-virgin olive oil, divided2 large tubes of calamari with tentaclesSaltPepper1 lemon6 cherry tomatoes2 oz. uncooked fregola sarda1 oz. leeks1 bunch of parsleyCalabrese chili peppers
1.Finely chop the thyme, the rosemary and half of glove of garlic.2.In a mixing bowl place 2 tbsp. of olive oil, the calamari, a dash of salt and a dash of pepper, all the chopped herbs and half squeezed lemon.3.Let rest in the refrigerator up to six hours.4.In the mean time, chop the leeks, finely chop the rest of the garlic and cut in half the cherry tomatoes.5.Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes.6.Cook the Fregola Sarda in a salted pot of boiling water until al dente.7.In a medium size sauté pan at medium heat add 2 tbsp. of olive oil, leeks, chopped parsley, garlic and the cherry tomatoes, let cook for couple of minutes.8.Add the fregola into the sauté pan and let cook for couple of minutes, season to taste with the chilly peppers, salt and pepper.9.Place the fregola in a pasta bowl, place the grilled calamari on top, squeeze the other half of the lemon and garnish with olive oil.
—Ana Calderone
source: people.com
