Pasta with cuttlefish and prawns encapsulates all the flavor of the sea in one bite. This first course is a true celebration of Mediterranean flavors, where the delicacy of the prawns meets the tender texture of the cuttlefish.
Everything is enveloped in a light sauce, made with a few ingredients, but chosen with care: extra virgin olive oil, a golden clove of garlic, fresh parsley, and some juicy cherry tomatoes, to give that touch of freshness and color that completes the dish.
The simplicity of the recipe does not detract from its sophistication: a dish that manages to surprise and conquer at the first taste, perfect for those looking for an original idea for a family lunch or a romantic dinner for two.
Discover how to perfectly prepare this pasta by following the tips for cleaning the cuttlefish and prawns. You will bring to the table a first course that has the flavor of Mediterranean tradition.
Don’t miss these other appetizing seafood first courses:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 552.47 (Kcal)
- Carbohydrates 70.40 (g) of which sugars 7.02 (g)
- Proteins 38.49 (g)
- Fat 13.51 (g) of which saturated 1.62 (g)of which unsaturated 0.87 (g)
- Fibers 2.08 (g)
- Sodium 772.17 (mg)
Indicative values for a portion of 337 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Cuttlefish and Prawns
- 12.7 oz linguine
- 2 cuttlefish
- 10.6 oz prawns
- 12 cherry tomatoes
- 1 clove garlic
- 1 bunch parsley
- 3.4 fl oz white wine
- 2 pinches salt
- 4 tablespoons extra virgin olive oil
Preparation of Pasta with Cuttlefish and Prawns
Start with cleaning the cuttlefish and prawns
Using a fine-tipped knife, make a transverse cut where the cuttlebone is located. Then, gently remove the ink sac, being careful not to break it and let the black ink spill out.
Separate the head from the body of the cuttlefish and remove the internal appendages. Then, skin the cuttlefish.
Now clean the head, removing all the soft interior; then remove the beak, located in the center of the tentacles. Finally, remove the eyes.
Rinse the cuttlefish under a stream of fresh running water, and pat them dry with absorbent paper.
To clean the prawns, proceed as follows.
Cut off the head and remove the legs and the shell surrounding the body with your hands.
Also remove the tail and then the intestine, by making a small cut in the back with a knife and pulling it out gently.
Rinse the prawns quickly under fresh water and pat dry with absorbent paper.Cut the cuttlefish into pieces and dice the cherry tomatoes, lightly salting them.
In a pan, brown a clove of garlic in four tablespoons of olive oil. If you like, you can add a chili pepper to give the sauce a spicy note (remember to remove it before adding the fish).
Add the prawns and cook over medium heat for 5 minutes. Then, deglaze with half of the white wine. Remove the prawns from the pan.In the same base, cook the cuttlefish for 7-8 minutes, stirring occasionally. Pour in the remaining white wine and let it evaporate. Now, add the prawns and mix for a few minutes. Pour in the cherry tomatoes and continue cooking for another 5 minutes. Finish with a little chopped fresh parsley.
Meanwhile, boil the pasta in a pot with plenty of salted boiling water.
Drain the pasta al dente (keep a little cooking water) and pour it into the pan with the sauce.Sauté over high heat for a few minutes, adding a few ladles of cooking water and a drizzle of olive oil. This will create a nice creamy sauce.
Serve the pasta with cuttlefish and prawns on individual plates, garnishing with the remaining fresh parsley and a drizzle of olive oil.
Tip
If you don’t have time to clean cuttlefish and prawns, you can opt for pre-cleaned fish and proceed as per the recipe.
Storage
Pasta with cuttlefish and prawns can be stored for 1-2 days in the fridge, in an airtight container. Before consuming, reheat it in a pan over low heat, adding a drizzle of oil or a tablespoon of water to restore the sauce’s softness.
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FAQ
Can I use frozen cuttlefish and prawns?
Yes, you can use frozen cuttlefish and prawns. Make sure to completely thaw and dry them well before cooking. If possible, try to find fresh ingredients for a more authentic flavor.
What type of pasta pairs best?
Long pasta, like linguine or spaghetti, goes well with this sauce. But short shapes, like paccheri or calamarata, can also be a good alternative.
