Squid Ink Tagliatelle with Clams, Zucchini, and Shrimp

Squid Ink Tagliatelle with Clams, Zucchini, and Shrimp is a dish that elegantly combines the flavors of the sea with the freshness of vegetables. Here is the recipe for you:

Ingredients

• 320 g of squid ink tagliatelle
• 500 g of true clams
• 200 g of shrimp, already cleaned
• 300 g of zucchini
• 2 cloves of garlic
• Parsley to taste
• 100 ml of white wine
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. First, soak the clams in a bowl with salted water for about an hour to eliminate any sand residues. Afterwards, rinse them under running water.

2. In the meantime, wash the zucchini, dry them, and cut them into small cubes. Peel and finely slice the garlic cloves.

3. In a large pan, sauté the garlic in a drizzle of extra virgin olive oil. When the garlic turns golden, add the zucchini cubes and sauté until they are slightly golden.

4. Add the shrimp to the zucchini and cook for a few minutes until they turn pink. Deglaze with white wine and let the alcohol evaporate.

5. Add the clams to the pan, cover with a lid, and cook until all the clams have opened. Discard those that have not opened.

6. Bring a pot of abundantly salted water to a boil and cook the squid ink tagliatelle according to the package instructions for al dente.

7. Once the pasta is cooked, drain it, saving some of the cooking water. Add the tagliatelle to the pan with the clam, shrimp, and zucchini sauce.

8. Gently mix the tagliatelle with the sauce, adding some of the cooking water to make the dish creamy. Season with salt and pepper to taste.

9. Sprinkle with chopped fresh parsley and serve the tagliatelle hot.

Curiosity

Squid ink, introduced to cooking by the Venetians, gives the pasta not only a unique color but also a distinctive sea flavor. True clams, shrimp, and zucchini make this dish a perfect meeting of land and sea, a true delight for seafood lovers!