Squid Ink Tagliolini

Squid Ink Tagliolini is a refined dish with a great visual impact, typical of Italian seafood cuisine. Here is how to prepare them:

Ingredients

• 300 g of squid ink tagliolini (available fresh or dried in the best delicatessens or supermarkets)
• 300 g of cleaned squids, possibly with their ink
• 1 clove of garlic
• Chopped fresh parsley
• Extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• Dry white wine as needed

Preparation

1. Clean the squids, removing the innards and the outer skin; if you can preserve the ink sac, set it aside as it will be used in the sauce.

2. Cut the squids into strips or cubes.

3. In a pan, heat the extra virgin olive oil and add the finely chopped garlic. When the garlic turns golden brown, remove it.

4. Add the squid to the pan and sauté over high heat. Once they have released their liquid, add the squid ink (if available) and deglaze with a splash of white wine.

5. Lower the heat and let cook for about 15-20 minutes, until the squid become tender. If the sauce reduces too much, add a little water.

6. Meanwhile, cook the tagliolini in plenty of salted water until al dente, following the instructions on the package.

7. Drain the pasta and transfer it to the pan with the squid sauce, tossing everything together to mix well.

8. Serve the tagliolini garnished with chopped fresh parsley and, if you like, a dusting of pepper.

Squid ink gives the tagliolini a unique sea flavor and an intense black color, creating a dish with strong taste and aesthetic characteristics. Enjoy your meal!