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Squid Ink Tagliatelle With Fish Ragou

Thu, 23 February 2023

Squid Ink Tagliatelle With Fish Ragou

Serves 4 People 

 

FRESH PASTA 

 

Ingredients: 

 

400 gr. “00” Flour 

2 Whole eggs 

3 Egg Yolks 

Pinch of slat 

1 Teaspoon Olive Oil 

1 Squid Ink sachet (4 gr) 

 

Instructions: 

  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. 

 

 

FISH RAGOUT: 

 

Ingredients: 

 

10 Prawns 

200 gr Diced Cod 

300 gr Mussels 

300 gr Clams 

2-3 Calamari 

20 Cherry tomatoes, quartered. 

10 Basil leaves 

1 Shallot, in rounds 

2 Garlic cloves, chopped. 

½ glass of White wine 

Olive oil 

 

Instructions: 

  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. 

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