Tagliatelle with squid and beans is an extraordinary seafood dish, very tasty and fragrant, where products from the sea meet those from the land. It’s a complete and succulent dish. It’s an extremely easy recipe that doesn’t require special skills and can be prepared in just over half an hour; it can also be prepared for a special occasion or festive days. For example, I prepared it for my guests, even for the Christmas Eve dinner.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 squid
- 8.8 oz egg tagliatelle
- 1 tbsp dry white wine
- 6 cherry tomatoes
- 1 clove garlic
- to taste chopped parsley
- 8.8 oz pre-cooked white beans
- to taste extra virgin olive oil
Steps
You can also use canned beans.
1) Slice the cleaned and gutted squid into thin rings.
2) Oil a very large pan and add the unpeeled garlic clove and chili pepper. As soon as the garlic starts to brown, add the squid and let them brown well at high heat for about a minute, stirring often.
3) Pour in the white wine, let the alcohol evaporate, and adjust the salt. Finally, add the cherry tomatoes and beans. Cover the pan and let it cook on the smallest burner at low heat for a maximum of 12/15 minutes, stirring occasionally. If the sauce dries out too much before the squid are cooked, we can add a few tablespoons of pasta water.
4) In the meantime, start boiling the water for the tagliatelle (fettuccine or tagliolini are also perfect). Once it boils, salt and add the tagliatelle which should be cooked very al dente.
5) Drain the tagliatelle, keeping a ladle of cooking water; transfer them to the pan with the squid, add some of the cooking water (it helps to blend better), stir and toss them in the sauce for a few moments, turn off the heat and serve them hot with a sprinkle of chopped parsley.
An extra idea. If using large squid, 2 will be more than enough to prepare this recipe. The squid can also be replaced with fish that cooks even faster, like mackerel, fresh salmon, or cod. Alternatively, we can use tuna and mackerel in oil for an equally tasty but very quick dish.
Fresh cherry tomatoes can be replaced by a couple of tomatoes or peeled cherry tomatoes or half a teaspoon of tomato paste. In fact, the tomato is only used to add an extra aromatic touch to the taste and slightly color the dish.
