Tagliatelle with Squid and Prawn
11.5 oz Tagliatelle
10 oz squid, cleaned
10 oz small langoustines
1/2 white onion
2 garlic cloves
7 oz tomato purée
3.4 fl oz dry white wine
1 tsp parsley, chopped
2 tbsp extra virgin olive oil
Salt to taste
In a large pan, sweat the finely chopped onion on low heat with extra virgin olive oil, then add the garlic thinly minced, making sure it does turn dark.
Add the squid cut in small pieces until they are lightly browned and the liquid has evaporated. Deglaze with white wine and allow to evaporate. Add the tomato sauce diluted in a little hot water (at the end the sauce must be a pinkish color).
At the end, add the small langoustines and cook for 3 minutes.
Boil the Tagliatelle until al dente following the instructions shown on the pack then blend in the pan with the langoustine and baby squid sauce.
Serve the pasta hot, garnish with chopped parsley.
