Seafood Squid Ink Tagliatelle
From lentini 15 years agoIngredients
- Dry Tagliatelle for 4 serves (300-400g) shopping list
- 8 green prawns shopping list
- Marinara mix (400-500g) shopping list
- parsley shopping list
- 3 cloves garlic shopping list
- extra virgin olive oil shopping list
- light olive oil shopping list
- salt/pepper/chilli shopping list
- white wine shopping list
How to make it
- Put a large pot of water to boil
- Shell prawns, leaving tails on and de-vein.
- Crush or chop garlic into slivers.
- Chop finely good bunch of parsley.
- Add to a hot fry pan light olive oil 2/3 of garlic with chilli and 1/3 of parsley. Toss quickly.
- Add prawns and toss in mixture till prawns change colour. 2-3 minutes. Do not over cook as they can get dry. set aside covered.
- Saute 1/3 garlic in medium-hot pan quickly.
- Add marinara mix and toss well. Add white wine, salt, pepper.
- Bring to slight boil so alcohol evaporates. Fish juices will also add to the juice. Add 1/3 parsley and simmer, covered for a few minutes till all seafood is cooked and tender.
- While this is happening you can add your tagliatelle to your boiling water, making sure you add a good pinch of salt to the boil.
- Drain tagliatelle (don't be too fussy with draining - a little extra liquid will help)
- Toss the cooked marinara mix through the tagliatelle, drizzle some extra virgin oil if you like
- Then top with the chilli garlic prawns and leftover 1/3 parsley.
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