Tagliatelle with Cuttlefish and Mushrooms

Tagliatelle with cuttlefish and mushrooms is a delicious dish that combines the flavors of the sea with those of the earth. Here is a recipe you might want to try:

Ingredients

• 320g of tagliatelle
• 300g of cleaned cuttlefish
• 200g of mushrooms (champignon or porcini work well)
• 1 clove of garlic
• Chopped parsley, to taste
• Extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• White wine, to deglaze
• Fish or vegetable broth (optional)

Preparation

1. Clean the cuttlefish thoroughly and cut them into strips.
2. Clean the mushrooms and slice them. If you’re using fresh porcini, soak them in hot water beforehand if they are dry.
3. In a pan, heat a drizzle of extra virgin olive oil and sauté the garlic clove until it becomes golden brown.
4. Remove the garlic and add the cuttlefish to the pan. Let them cook for a few minutes, then deglaze with a bit of white wine.
5. Add the mushrooms, salt, and pepper, and let everything cook for about 10-15 minutes. If necessary, add some broth to keep the sauce moist.
6. Meanwhile, cook the tagliatelle in plenty of salted water, following the cooking times indicated on the package.
7. Drain the pasta al dente and transfer it to the pan with the cuttlefish and mushroom sauce, mixing well to combine the ingredients.
8. Sprinkle with chopped parsley before serving and, if desired, add a grind of black pepper.

Curious Facts

Tagliatelle with cuttlefish and mushrooms is a versatile dish that you can customize to your liking. For example, you can add fresh cherry tomatoes for a touch of acidity, or enrich the dish with grated lemon zest for a fresher aroma.

I hope this recipe can help you prepare a delicious plate of tagliatelle with cuttlefish and mushrooms!