Best Seafood Squid Ink Tagliatelle With Chiles Recipes

Squid Ink Tagliatelle with Squid and White Wine-Tomato Sauce image

Provided by Anne Burrell

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 cloves garlic, smashed
Pinch red chile flakes
3 Roma tomatoes, diced
4 sprigs fresh oregano, leaves chopped, some reserved for garnish
Kosher salt
1/4 cup white wine
1 1/2 pounds squid, cleaned, skin removed, bodies cut into 1/4-inch rings, tentacles reserved for another use
1 recipe Chef Anne's All-Purpose Pasta Dough with Squid Ink, see recipe, rolled into pasta sheets and hand cut into tagliatelle
Grated parm, for sprinkling
Big fat finishing oil, for drizzling

Steps:

Add the olive oil, smashed garlic and red chile flakes to a large saute pan. Turn the heat to medium-high and allow the garlic to become fragrant and the oil heated. Once heated, add the tomatoes and oregano, and season with salt. Stir to combine. Cook until the tomatoes release their water, 2 to 3 minutes. Deglaze the pan with the white wine. Cook until the wine is bubbling and has begun to reduce, about 1 minute. Add the squid, stir to combine, and cook until the squid becomes opaque in color--be careful not to overcook it! Taste and adjust the seasoning as needed.
Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook for about 2 minutes. Remove the pasta from the water and add it directly to the sauce along with about 2 tablespoons of the pasta water, some more oregano, some grated parm and a drizzle of big fat finishing oil. Gently toss to combine.
Plate and garnish with more grated parm.

SEAFOOD SQUID INK TAGLIATELLE WITH CHILLIES image

Yield 2

Number Of Ingredients 22

Squid ink tagliatelle
250 gms
Squid 2 large nos. cut in rings
Prawns,
10 unshelled
( Keep the prawn head to make seafood broth )
Clams
150 gms
White Wine 100 ml
Olive oil 3 tbs
Garlic 4 cloves crushed, separate into 2 portions
Onions 1 chopped
Ginger 2 slices julienne
Dried Chillies 3 large chopped
Fresh Chillies 3 nos.
Water 500 ml
Parsley
50 gms chopped
Lemon
½ pc.
Salt & Pepper
to taste

Steps:

Bring a large pot of water to a boil adding salt and 1 tbps of olive oil. When the water is boiling, add the tagliatelle and cook until al dente. Drain. To make seafood broth : Place the ginger julienne, I portion of crushed garlic, some chopped onions and prawn heads and fry till fragrant then add water and boil for approx. 15 mins until broth is reduced. In a pan, fry the remaining onion and garlic in the olive oil until translucent. Add the chopped dried chillies , Clams and seafood broth, slimmer till most of the clams opens up. Add the squid and white wine, cook till the squid is tender about 15-20 mins. Add the prawns and the drained tagliatelle and sqeeze lemon juice, salt and pepper to taste. Toss well and transfer to serving dish . Garnish with more parsley and fresh cut chillies.