Seafood Squid Ink Tagliatelle with Chiles | Tasty Recipes

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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 :

  • 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 1/4 cups water
  • 5 ounces clams
  • 3 large dried chile peppers, chopped
  • 1/2 cup white wine
  • 2 large squid, sliced into rings
  • 1/2 lemon
  • 1 pinch salt and ground black pepper to taste
  • 1 cup chopped fresh parsley
  • 3 fresh chile peppers, chopped

Instructions :

Prep : 35M Cook : 2M Ready in : 1H34M
  • 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.

Notes :

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