Ingredients:
– 400g squid ink tagliatelle
– 500g baby squid, cleaned and sliced
– 2 cloves of garlic, minced
– 1 small red onion, finely chopped
– 1 red chili, deseeded and finely chopped
– 1 cup white wine
– 1 cup chicken stock
– 2 tablespoons olive oil
– Salt and black pepper to taste
– Fresh parsley, chopped for garnish
Instructions:
1. Cook the squid ink tagliatelle according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later use.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red onion and cook until the onion is softened.
3. Add the baby squid and chili to the skillet and cook for a few minutes until they start to brown.
4. Add the white wine and chicken stock to the skillet, and let it reduce by half.
5. If the sauce is too thick, add a little bit of the pasta water to thin it out.
6. Season with salt and black pepper to taste.
7. Add the cooked squid ink tagliatelle to the skillet, and toss until the noodles are coated in the sauce.
8. Serve the squid ink tagliatelle topped with fresh parsley.
Tips:
– When cooking the baby squid, be careful not to overcook it. It should be tender and slightly browned.
– If you can’t find squid ink tagliatelle, you can substitute it with regular tagliatelle or spaghetti and add a tablespoon of squid ink to the sauce for color and flavor.
– You can also add other seafood to the dish, such as shrimp or mussels.
In conclusion, squid ink tagliatelle with baby squid is a unique and flavorful pasta dish that’s perfect for seafood lovers. The squid ink gives the noodles a dramatic black color, while the tender baby squid adds texture and flavor to the dish. It’s an impressive-looking meal that’s surprisingly easy to make, and it’s sure to become a new favorite in your recipe collection.