Seafood Squid Ink Tagliatelle with Chiles recipe
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Ingredients
- 3 tablespoons olive oil, divided 1 (8 ounce) package squid ink tagliatelle 10 unshelled prawns, heads intact 1 onion, chopped, divided 4 cloves garlic, crushed, divided 2 slices fresh ginger 2 ¼ cups water 5 ounces clams 3 large dried chile peppers, chopped ½ cup white wine 2 large squid, sliced into rings ½ lemon 1 pinch salt and ground black pepper to taste 1 cup chopped fresh parsley 3 fresh chile peppers, chopped
Nutrition Info
- 904 caloriescarbohydrate: 110.3 gcholesterol: 125.6 mgfat: 24.6 gfiber: 8.1 gprotein: 49.1 gsaturatedFat: 3.5 gservingSize: -sodium: 288 mgsugar: 12.2 gtransFat: : -unsaturatedFat: : -
Directions Seafood Squid Ink Tagliatelle with Chiles
Directions
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Bring a large pot of lightly salted water to a boil, stir in 1 tablespoon olive oil. Cook tagliatelle at a boil until tender yet firm to the bite, about 11 minutes. Drain.
Peel and devein prawns, reserving heads for broth.
Combine prawn heads, half of the onion, 2 cloves garlic, and ginger in a pot, cook and stir until fragrant, 2 to 3 minutes. Pour in water, bring to a boil. Simmer until broth is reduced, about 15 minutes.
Heat 2 tablespoons olive oil in a skillet over medium heat. Add remaining onion and 2 cloves garlic, cook and stir until onion is translucent, about 5 minutes. Stir in broth, clams, and dried chile peppers, simmer until most of the clams open. Add white wine and squid, cook until squid is tender, 15 to 20 minutes.
Stir cooked tagliatelle and prawns into the skillet. Cook until prawns are opaque, 1 to 2 minutes. Squeeze in lemon juice, season with salt and pepper. Toss tagliatelle well and transfer to a serving dish. Garnish with parsley and fresh chile peppers.