Squid with Cuttlefish Ink Tagliatelle
|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|
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.