Tagliatelle with squid rings

Name: Tagliatelle with squid rings
Ingredients: 200 g tagliatelle; 2000 ml water for the pasta; 10 g salt for the pasta water; 15 ml oil; 1 garlic clove; 400 g squid rings; 50 ml wine; 1 large tomato (200 g); 15 g parsley; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 45 ml pasta water; 30 g Parmesan

Fish - Tagliatelle with squid rings by Zenobia N. - Recipia

Tagliatelle with squid rings is served hot, with tomato sauce and Parmesan. The rings cook with garlic and wine, and a few spoonfuls of starchy pasta water bring the sauce together and help it cling to the tagliatelle. I plate them while the sauce is still glistening on the pasta. Prep: 10 minutes. Cook: 29 minutes. Total time: 39 minutes. Serves: 2. Approximately 660 kcal and 50 g protein per serving.

Ingredients

200 g tagliatelle
2000 ml water for the pasta
10 g salt for the pasta water
15 ml oil
1 garlic clove
400 g squid rings
50 ml wine
1 large tomato (200 g)
15 g parsley
1/4 teaspoon salt
1/4 teaspoon ground pepper
45 ml pasta water
30 g Parmesan

Preparation

1. Bring 2000 ml of water to a boil; it will take about 10 minutes. Add 10 g of salt and the tagliatelle, then cook for 10 minutes, until still firm in the middle. 2. Heat the oil in a pan and cook the finely chopped garlic for 1 minute, until fragrant. 3. Add the squid rings and stir over low heat for 2 minutes, until opaque. 4. Pour in the wine and cook for 2 minutes, then add the chopped tomato and parsley. Add the salt and pepper and simmer the sauce for 4 minutes, until slightly thickened. 5. Before draining the tagliatelle, reserve 45 ml of the pasta water. Stir it into the sauce, then pour the sauce over the pasta and sprinkle with Parmesan.

Notes

You can serve them with toasted bread to mop up the sauce left on the plate. Rings of similar thickness cook more evenly; if they’re thin, shorten their time in the pan a little. If using frozen rings, let them thaw completely and pat them dry well so they don’t release water into the sauce. Pour the wine straight into the pan and let it cook; to make it alcohol-free, replace the 50 ml with the same amount of water. For a gluten-free version, use 200 g of gluten-free tagliatelle and follow the cooking time on the package. When I’m cooking for more people, I cook the squid in batches so the pan stays nice and hot. The dish contains gluten, molluscs and dairy; keep it covered in the fridge for no more than 3 days, bearing in mind that the pasta will absorb some of the sauce.

Frequently asked questions

Why did the rings turn out rubbery?

Squid can toughen if it’s cooked for only a few minutes. Let it cook over very low heat for another 20-25 minutes, stirring now and then, until tender.

Can I use shrimp instead of squid?

Yes, add 400 g of peeled shrimp to the pan and cook for 2-3 minutes, until pink and opaque.

What should I do if the sauce is too watery?

Let it simmer uncovered for another 2-3 minutes, until it thickens enough to coat a spoon.