Squid Ink Tagliatelle With Fish Ragou

Thu, 23 February 2023

1. Pour the flour on a work top; make a crater in the middle and pour in the eggs, salt and olive oil and squid ink. 

2. Gently start to mix all with clean fingers, adding a bit of flour at a time. 

3. Once all has been mixed, knead the dough for about 5 minutes, then rest in the fridge for about 2 hours. 

4. Using a rolling pin, make the dough flat and start to pull it through the pasta machine, each time lowering the setting until you reach the desired thickness. 

1. In a pan, over medium heat, add the oil and starting with the shallots and garlic, cook for 1 minute and pour in the cherry tomatoes. 

2. Add the Prawns and diced Cod, the cleaned Mussels and Clams and the sliced Calamari. 

3. Cook for 1 minute then deglaze with the White Wine; cover with the pan with the lid and let cook over medium heat for about 4-5 minutes. 

4. You can remove the shells from the Clams and Mussels if you wish. 

5. Put on a pot of water for the pasta, make sure you add salt; bring to the boil and throw in the Tagliatelle, cook for about 3 minutes, strain and add to the Fish Ragout. 

6. Add a small amount of olive oil and serve. 

7. Add ripped fresh Basil leaves to it and serve Pecorino cheese on the side.