Recipe

Seafood Squid Ink Tagliatelle Recipe

Add Step-by-Step Photos	Lentini / All my dishes 1 year, 6 months ago This can also be made with plain tagliatelle or spaghetti. The squid ink is quite impressive looking if you don't mind something different and goes well with the seafood theme. Prep:15m Cook:20m Servings:4	Lentini
	juicy

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Ingredients

Dry Tagliatelle for 4 serves (300-400g)

8 green prawns

Marinara mix (400-500g)

Parsley

3 cloves Garlic

Extra Virgin Olive oil

Light Olive oil

Salt/pepper/chilli

white wine

Directions

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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