Tagliolini with Cuttlefish
Category: Pasta
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg tagliolini | 350g |
| Fine salt | to taste |
| Black pepper | to taste |
| Chili pepper | to taste |
| Dry white wine | 25ml |
| Cuttlefish (moscardini) | 400g |
| Extra virgin olive oil | 3 tbsp |
| Garlic | 2 cloves |
| Fresh parsley | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 24g |
| Fat | 15g |
| Carbohydrates | 27g |
| Fiber | 3g |
| Sodium | 320mg |
Instructions
-
Prepare the Cuttlefish:
Begin by cleaning the cuttlefish (moscardini). Rinse them under cold running water. Carefully remove the innards, the beak (located at the center of the tentacles), and the eyes. Once cleaned, cut the cuttlefish into small pieces, separating the tentacles. -
-
Cook the Cuttlefish:
In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped garlic and a pinch of chili pepper, allowing them to infuse the oil with flavor. Once the garlic begins to sizzle and turn golden, add the cuttlefish pieces. Stir well to coat the seafood evenly in the oil. -
Deglaze with Wine:
Pour in the dry white wine and allow it to evaporate, stirring the seafood occasionally. Let the cuttlefish cook for approximately 10 minutes over low heat, covering the skillet to help retain moisture. Stir occasionally to ensure even cooking. -
Season:
After 10 minutes, taste the sauce and adjust the seasoning with salt if necessary. Add the fresh parsley, finely chopped, and stir to incorporate. This will bring a fresh, aromatic note to the dish. -
Cook the Pasta:
While the cuttlefish is cooking, bring a large pot of salted water to a boil. Cook the tagliolini according to the package instructions, aiming for a perfect al dente texture. -
Combine Pasta and Sauce:
Once the pasta is ready, drain it, reserving a bit of pasta water for later. Immediately transfer the hot, drained pasta into the skillet with the cuttlefish sauce. Toss the pasta and seafood together, ensuring that the noodles are well coated in the flavorful sauce. If the mixture seems dry, add a bit of the reserved pasta water to achieve the desired consistency. -
Final Touches:
Sprinkle freshly ground black pepper over the pasta and give it a final toss. Let the dish rest for 1-2 minutes so the flavors can meld. -
Serve:
Serve the tagliolini with cuttlefish immediately, garnished with additional fresh parsley if desired. The dish is best enjoyed while still piping hot, offering a delightful balance of savory seafood and aromatic herbs.
Chef’s Tip:
For an extra burst of flavor, you can drizzle a little more olive oil on top just before serving, adding a silky finish to this seafood pasta dish.
