Tagliatelle with squid and king prawns
Ingredients (Serves 6)
- 600 g TERRANOVA cooked king prawns
- 400 g TERRANOVA squid
- 500 g egg tagliatelle
- Three cloves of garlic, minced
- 50 ml white wine
- 2 cayenne peppers
- 25 g chopped chives
- 80 ml Arbequina extra virgin olive oil
- 100 ml fish stock
- Salt and pepper
Preparation
Peel the bodies of the king prawns, leaving the heads and tails intact. Bring a pot of salted water to a boil, add the pasta, and cook according to the package instructions. Once cooked, drain and set aside.
Heat the oil in a frying pan; once hot, sauté the squid cut into strips for a couple of minutes. Add the minced garlic and finely chopped cayenne peppers. Once the garlic is golden brown, add the white wine, allowing it to reduce, followed by the fish stock, boiling over high heat for 3 to 4 minutes. Stir in the chopped chives, followed by the pasta and king prawns.
Adjust the seasoning with salt and finish with a sprinkle of freshly ground black pepper before serving.