Tagliolini with squid ink

Tagliolini with squid ink makes me feel the scent of summer on the plate; September always gives us beautiful days before immersing ourselves in the autumn colours so I thought about this fresh and delicious dish.

courgettes

Ingredients for four people

  • 320 gr of linguine.
  • 400 gr of squid
  • One dl of white wine
  • One clove of garlic
  • One lemon
  • 140 gr of baby courgettes
  • extra virgin olive oil
  • salt

 

Preparation

Il nero di seppia e la seppia
la seppia con il nero

Clean the squid and keep aside the ink sac, rinse and cut the fish into strips. Peel the garlic clove and brown it in a pan with four tablespoons of olive oil, once golden remove the garlic and add the chopped squid, cook on a high flame for 2-3 minutes.

Add the white wine, season with salt, lower the heat, cover the pan with a lid and let it cook for 5 minutes. Add the squid ink, mix everything well on the heat for 1 minute, turn off the stove and keep it warm.

Cook the pasta in salted water, wash the courgettes, dry them and cut them into thin slices. Heat 4 tablespoons of oil in a pan and fry the courgettes for 3-4 minutes, until golden. Drain them on paper towels to remove excess oil, salt them and keep them warm.

Dilute the squid cooking liquid with a scoop of pasta cooking water, and pour the pasta into the pan. Mix everything well and serve with grated lemon zest and the courgettes.

Wine pairing

With this beautiful dish, I suggest a Sicilian white Salina that manages to degrease the dish.
Enjoy
Elisa

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