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Seafood Squid Ink Tagliatelle With Chiles

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Recipe Summary Seafood Squid Ink Tagliatelle With Chiles

The squid ink tagliatelle is made from the ink of the squid which adds a strong flavor and black glow to the pasta. It works really well with seafood. Hence, in this recipe I have chosen to use squid, clams, and prawns and lots of chiles to spice up this dish.

Ingredients | Riso Comcolor Gd9630 Ink

3 tablespoons olive oil, divided

1 (8 ounce) package squid ink tagliatelle

10 unshelled prawns, heads intact

1 onion, chopped, divided

4 cloves garlic, crushed, divided

2 slices fresh ginger

2 ¼ cups water

5 ounces clams

3 large dried chile peppers, chopped

½ cup white wine

2 large squid, sliced into rings

½ lemon

1 pinch salt and ground black pepper to taste

1 cup chopped fresh parsley

3 fresh chile peppers, chopped

Directions

Bring a large pot of lightly salted water to a boil; stir in 1 tablespoon olive oil. Cook tagliatelle at a boil until tender yet firm to the bite, about 11 minutes. Drain.

Peel and devein prawns, reserving heads for broth.

Combine prawn heads, half of the onion, 2 cloves garlic, and ginger in a pot; cook and stir until fragrant, 2 to 3 minutes. Pour in water; bring to a boil. Simmer until broth is reduced, about 15 minutes.

Heat 2 tablespoons olive oil in a skillet over medium heat. Add remaining onion and 2 cloves garlic; cook and stir until onion is translucent, about 5 minutes. Stir in broth, clams, and dried chile peppers; simmer until most of the clams open. Add white wine and squid; cook until squid is tender, 15 to 20 minutes.

Stir cooked tagliatelle and prawns into the skillet. Cook until prawns are opaque, 1 to 2 minutes. Squeeze in lemon juice; season with salt and pepper. Toss tagliatelle well and transfer to a serving dish. Garnish with parsley and fresh chile peppers.

Info | Riso Comcolor Gd9630 Ink

prep: 35 mins cook: 59 mins total: 1 hr 34 mins Servings: 2 Yield: 2 servings

TAG : Seafood Squid Ink Tagliatelle With Chiles

Main Dish Recipes, Seafood Main Dish Recipes, Clams,