Tagliatelle with Squid and Mushrooms Recipe
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh egg tagliatelle | 320g |
| Porcini mushrooms | 400g |
| Small squid (seppioline) | 400g |
| Garlic clove | 1 |
| Fresh basil | to taste |
| Extra virgin olive oil | to taste |
| Sea salt | to taste |
| Fresh thyme | to taste |
| Fresh rosemary | 1 sprig |
| Black pepper | to taste |
Instructions:
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Prepare the mushrooms: Start by cleaning the porcini mushrooms. Gently scrape the stems with a small knife to remove any dirt. Then, use a damp paper towel to wipe the caps clean, ensuring minimal contact with water. Once cleaned, separate the mushroom caps from the stems, and slice the stems into small cubes. Cut the caps into thin strips.
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Prepare the squid: If you’re using pre-cleaned squid, proceed to the next step. If not, clean the squid by cutting off the tentacles and slicing the body into thin strips. Take a few sprigs of fresh thyme for later use in the sauce.
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Cooking the base: Heat a generous drizzle of extra virgin olive oil in a large pan over medium-high heat. Add a sprig of rosemary and the garlic clove, letting them infuse the oil with their flavors. Then, add the chopped squid, sautรฉing for a few minutes until it begins to release its juices.
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Add the mushrooms: Once the squid has started cooking, add the cubed porcini stems and sautรฉ them for around 5 minutes on high heat, allowing them to brown and release their natural flavors. After 5 minutes, remove the garlic and rosemary from the pan. Add a generous ladle of water to deglaze the pan, then season with salt to taste.
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Cook the pasta: While the squid and mushrooms are simmering, bring a large pot of salted water to a boil. Cook the tagliatelle until al dente, following package instructions. Reserve a cup of pasta water before draining.
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Combine pasta and sauce: Add the cooked pasta directly to the pan with the squid and mushrooms. Toss well, allowing the pasta to absorb the sauce. Add a little of the reserved pasta water to help the sauce come together. Stir in the remaining squid and more fresh thyme for extra flavor.
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Finishing touches: Season with freshly cracked black pepper and a drizzle of extra virgin olive oil. Garnish with fresh basil leaves and serve hot.
Tagliatelle with Squid and Mushrooms is a delicate and flavorful dish perfect for any seafood lover. The fresh squid pairs beautifully with the earthy porcini mushrooms, creating a deliciously rich yet light pasta. Finished off with a drizzle of olive oil and fresh herbs, this dish is sure to impress at any dinner table!
