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.
Calories 457 Calories from Fat 245
% Daily Value*
Total Fat 27 g42.3%
Saturated Fat 4.5 g22.6%
Trans Fat 0 g
Cholesterol 279 mg93%
Sodium 440.9 mg18.4%
Total Carbohydrates 28 g9.3%
Dietary Fiber 2.4 g9.6%
Sugars 1.1 g
Protein 23 g46.1%
Vitamin A 26.8% Vitamin C 57%
Calcium 9.3% Iron 18.1%
*Based on a 2000 Calorie diet