Seafood Squid Ink Tagliatelle with Chiles recipe

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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 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

Nutrition Info

904 calories
carbohydrate: 110.3 g
cholesterol: 125.6 mg
fat: 24.6 g
fiber: 8.1 g
protein: 49.1 g
saturatedFat: 3.5 g
servingSize: -
sodium: 288 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Peel and devein prawns, reserving heads for broth.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

2 servings

Recipe Note

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.

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