Waiting for the good season, there is nothing better than preparing a simple but tasty dish that’s ready even at the last minute. Squid ink tagliatelle with cuttlefish and cherry tomatoes are exactly what we need: fish-based, easy to prepare and with an intense seaside aroma. Needless to say, for the perfect outcome of the recipe the real trick is the freshness of the ingredients! I assure you it takes more time to read the recipe than to make it; the only “difficulty” is cleaning the cuttlefish, but you can easily ask your trusted fishmonger to do it and you’re good to go!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4 SERVINGS
- Cuisine: Italian
Ingredients
- 1.1 lb Squid ink tagliatelle
- 7 oz Cuttlefish
- 5 Datterini cherry tomatoes
- 1 clove Garlic
- 1 bunch Parsley (chopped)
- 2 tbsp Extra virgin olive oil
- 1 glass (≈4 fl oz) Dry white wine
- to taste Salt
- to taste Chili pepper
Preparation
First, you need to clean the cuttlefish: cut off the head and peel the body, removing the inner bone and cartilage. Then remove the beak from the head, at the center of the tentacles, and the ink sac. Rinse the cuttlefish thoroughly under running water and slice them into fairly thin rings.
Wash the parsley and chop it together with the garlic clove. Cut the cherry tomatoes into quarters.Place a non-stick pan over the heat with 2 tbsp of oil and sauté the chopped parsley and garlic together with the cherry tomatoes and a pinch of salt until the tomatoes start to break down slightly. Turn up the heat, add the cuttlefish and brown them, stirring constantly. Add the wine and let it evaporate over high heat. Turn off the heat and set aside.
In the meantime, bring a large pot of salted water to a boil and cook the tagliatelle. Once cooked, drain them and toss them in the pan for about 2 minutes with the cuttlefish sauce. If you like, add a few small pieces of chili pepper. Plate and sprinkle with some chopped parsley.
Notes
Cuttlefish require a very short cooking time otherwise they risk becoming tough, so be careful not to exceed 2–3 minutes and taste them while cooking. Fresh squid-ink pasta can be found both at artisanal pasta makers and in the fresh section of supermarkets; obviously the quality is different and it
