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tagliatelle gms squid prawns unshelled white wine olive oil garlic onions ginger fresh chillies water parsley lemon salt
Viewed: 57 - Published at: 2 years agoIngredients
- Squid ink tagliatelle
- 250 gms
- Squid 2 large nos. cut in rings
- Prawns,
- 10 unshelled
- ( Keep the prawn head to make seafood broth )
- Clams
- 150 gms
- White Wine 100 ml
- Olive oil 3 tbs
- Garlic 4 cloves crushed, separate into 2 portions
- Onions 1 chopped
- Ginger 2 slices julienne
- Dried Chillies 3 large chopped
- Fresh Chillies 3 nos.
- Water 500 ml
- Parsley
- 50 gms chopped
- Lemon
- 1/2 pc.
- Salt & Pepper
- to taste
Method
- Bring a large pot of water to a boil adding salt and 1 tbps of olive oil. When the water is boiling, add the tagliatelle and cook until al dente. Drain.
- To make seafood broth : Place the ginger julienne, I portion of crushed garlic, some chopped onions and prawn heads and fry till fragrant then add water and boil for approx. 15 mins until broth is reduced.
- In a pan, fry the remaining onion and garlic in the olive oil until translucent. Add the chopped dried chillies ,
- Clams and seafood broth, slimmer till most of the clams opens up. Add the squid and white wine,
- cook till the squid is tender about 15-20 mins. Add the prawns and the drained tagliatelle and sqeeze lemon juice, salt and pepper to taste. Toss well and transfer to serving dish .
- Garnish with more parsley and fresh cut chillies.
