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Squid With Cuttlefish Ink Tagliatelle

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  Squid tagliatelle/Cuttlefish ink tagliatelle 400 Gram
  Squid 250 Gram, cleaned (Prepared)
  Dry white wine 50 Milliliter
  Chopped flat leaf parsley 4 Tablespoon
  Garlic 1 Clove (5 gm), peeled, finely chopped
  Lemon 1⁄2 (Use Juice And Zest)
  Olive oil 4 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

Slice the cleaned squid into 1-2 cm pieces and place in a bowl.
Add the garlic, 2 tbsp parsley, lemon juice and zest and white wine.
Season the fish well, then add to the marinade bowl and leave to infuse for 30 minutes.
Bring a large saucepan of water to the boil, then add a good pinch of salt, followed by the pasta.
Return to the boil and cook the pasta, until al dente.
Heat a heavy-based frying pan over a high flame and add the oil.
With a slotted spoon add the squid, discarding the liquid.
Toss the squid a couple of times, cooking for about 2 minutes.
Speed is of the essence here, as overcooked squid can become rubbery.
When the pasta is al dente, drain thoroughly, reserving: a couple of tablespoons of the cooking liquid.
Toss the pasta and the cooking liquid in with the squid.
Mix well and garnish with the remaining parsley.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes

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