Egg Tagliatelle with Seafood Ragù

Egg tagliatelle with seafood ragù is a tasty dish that combines the tradition of homemade pasta with the flavors of the sea. Here’s how to prepare it.

Ingredients

• 400 g of egg tagliatelle
• 300 g of mixed seafood, cleaned (for example: squid, shrimp, scorpion fish, cuttlefish)
• 300 g of peeled tomatoes
• 1 clove of garlic
• 1 glass of white wine
• Extra virgin olive oil as needed
• Chopped parsley as needed
• Salt as needed
• Pepper as needed

Preparation

1. Start with the preparation of the seafood ragù: clean the fish if necessary, cutting it into pieces. In a large pan, fry the crushed garlic clove in a little extra virgin olive oil and then remove it.

2. Add the pieces of fish to the pan and let them brown over high heat for a few minutes. After sautéing them, deglaze with the white wine and let the alcohol evaporate.

3. Add the peeled tomatoes, lightly crushing them with a fork. Lower the heat and let cook for about 15-20 minutes, until the sauce has reduced. Season with salt and pepper to your taste.

4. Meanwhile, bring a pot of generously salted water to a boil and cook the egg tagliatelle until al dente. Drain them, saving some of the cooking water.

5. Pour the tagliatelle into the pan with the seafood ragù and mix well over low heat, adding a little cooking water if necessary to make the sauce creamier.

6. Sprinkle with fresh chopped parsley before serving.

Curiosity

The seafood ragù is a maritime variant of the more classic meat ragù. Each Italian region with a coastline has its own version of this sauce, often passed down by generations of fishermen. This recipe combines the robust flavor of egg pasta with the delicacy of seafood, for a result that pays homage to the rich culinary heritage of our country.