Pasta dishes, Recipes
Tagliolini with squid ink
Sep
Tagliolini with squid ink makes me feel the scent of summer on the plate; September always gives us beautiful days before immersing ourselves in the autumn colours so I thought about this fresh and delicious dish.
Ingredients for four people
- 320 gr of linguine.
- 400 gr of squid
- One dl of white wine
- One clove of garlic
- One lemon
- 140 gr of baby courgettes
- extra virgin olive oil
- salt
Preparation
Clean the squid and keep aside the ink sac, rinse and cut the fish into strips. Peel the garlic clove and brown it in a pan with four tablespoons of olive oil, once golden remove the garlic and add the chopped squid, cook on a high flame for 2-3 minutes.
Add the white wine, season with salt, lower the heat, cover the pan with a lid and let it cook for 5 minutes. Add the squid ink, mix everything well on the heat for 1 minute, turn off the stove and keep it warm.
Cook the pasta in salted water, wash the courgettes, dry them and cut them into thin slices. Heat 4 tablespoons of oil in a pan and fry the courgettes for 3-4 minutes, until golden. Drain them on paper towels to remove excess oil, salt them and keep them warm.
Dilute the squid cooking liquid with a scoop of pasta cooking water, and pour the pasta into the pan. Mix everything well and serve with grated lemon zest and the courgettes.
Wine pairing
