Ingredients
Squid ink tagliatelle
250 gms
Squid 2 large nos. cut in rings
Prawns,
10 unshelled
( Keep the prawn head to make seafood broth )
Clams
150 gms
White Wine 100 ml
Olive oil 3 tbs
Garlic 4 cloves crushed, separate into 2 portions
Onions 1 chopped
Ginger 2 slices julienne
Dried Chillies 3 large chopped
Fresh Chillies 3 nos.
Water 500 ml
Parsley
50 gms chopped
Lemon
½ pc.
Salt & Pepper
to taste
Preparation
Bring a large pot of water to a boil adding salt and 1 tbps of olive oil. When the water is boiling, add the tagliatelle and cook until al dente. Drain.
To make seafood broth : Place the ginger julienne, I portion of crushed garlic, some chopped onions and prawn heads and fry till fragrant then add water and boil for approx. 15 mins until broth is reduced.
In a pan, fry the remaining onion and garlic in the olive oil until translucent. Add the chopped dried chillies , Clams and seafood broth, slimmer till most of the clams opens up. Add the squid and white wine, cook till the squid is tender about 15-20 mins. Add the prawns and the drained tagliatelle and sqeeze lemon juice, salt and pepper to taste. Toss well and transfer to serving dish .
Garnish with more parsley and fresh cut chillies.
