Tagliatelle with squid and beans is an extraordinary seafood first course, very tasty and fragrant, where sea products meet those of the land. It is a complete and succulent dish. It’s an incredibly easy recipe that doesn’t require special skills and can be prepared in just over half an hour; it can also be prepared for an important occasion or during the holidays. I, for example, prepared it for my guests, even on Christmas Eve.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter, and Spring
Ingredients
- 4 squid
- 8.8 oz egg tagliatelle
- 1 tblsp 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
We can also use canned beans.
1) Cut the already cleaned and gutted squid into thin rings.
2) Oil a very large pan and add the garlic clove in its skin and the chili pepper. As soon as the garlic begins 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 12-15 minutes at most, stirring occasionally.
If the sauce dries too much before the squid is cooked, we can add a few tablespoons of pasta water.
4) In the meantime, start boiling water for the tagliatelle (fettuccine or tagliolini are also perfect). When it boils, salt it and add the tagliatelle, which we will cook very al dente.
5) Drain the tagliatelle, saving a ladle of cooking water; transfer them to the pan with the squid, also add some cooking water (it helps to blend better), stir and toss them in the sauce for a few moments, turn off and serve them hot with a sprinkle of chopped parsley.
The extra idea. In the case of large squid, 2 will be more than enough to prepare this recipe. Moreover, squid can be replaced by fish with an even shorter cooking time, such as mackerel, fresh salmon, or cod. Alternatively, we can use canned tuna and mackerel for an equally tasty but very quick dish.
Fresh cherry tomatoes can be replaced by a couple of peeled tomatoes or cherry tomatoes or half a teaspoon of tomato paste. Indeed, the tomato only serves to give an additional aromatic touch to the flavor and slightly color the dish.
