Squid Ink Pasta with shrimp and tuna

For 2 Portions

  • 250g squid ink Tagliatelle I Love Italia
  • 4 fresh prawns
  • 20g of tuna fish eggs
  • 4 tablespoons of extra virgin olive oil
  •  ½ cup of dry white wine
  •  1 clove of garlic
  • chilly
  • parsley and salt to taste

Wash and peel the shrimp, taking care to leave 4 whole prawns for decoration. Cook the pasta in salted water. In the meanwhile, in a large skillet, brown the whole garlic in oil with chilly. When the garlic browns, take it off. Then, add the prawns and cook for a couple of minutes over high heat, blended with the wine and let evaporate. Finally, add a ladle of pasta cooking water and finish cooking for another two minutes. Drain the pasta al dente and add it to the prawns sauce, taking care to keep the prawns with their heads on the side. Whisk for a few minutes and then add the finely chopped parsley and half of the flakes of tuna fish eggs. Serve hot. Garnish with prawns and grated fish eggs.

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