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Seafood Squid Ink Tagliatelle With Chiles

« This is a very interesting dish with strong flavors. »

Serving: 2 | Prep: 35m | Ready in: 1h34m


• 3 tbsps. olive oil, divided
• 1 (8 oz.) package squid ink tagliatelle
• 10 unshelled prawns, heads intact
• 1 onion, chopped, divided
• 4 cloves garlic, crushed, divided
• 2 slices fresh ginger
• 2 1/4 cups water
• 5 oz. clams
• 3 large dried chile peppers, chopped
• 1/2 cup white wine
• 2 large squid, sliced into rings
• 1/2 lemon
• 1 pinch salt and ground black pepper to taste
• 1 cup chopped fresh parsley
• 3 fresh chile peppers, chopped


• Boil a big pot of lightly salted water. Mix in 1 tbsp. olive oil. Boil tagliatelle
for about 11 minutes until firm to chew yet tender. Drain.
• Peel then devein prawns. Keep heads for broth.
• In a pot, cook and stir ginger, 2 garlic gloves, half of onion, and prawn
heads for 2-3 minutes until fragrant. Pour water in; boil. Simmer for about 15
minutes until broth reduces.
• In a skillet, heat 2 tbsps. olive oil on medium heat. Add 2 garlic cloves and
leftover onion. Cook for about 5 minutes until onion is translucent. Mix in
dried chile peppers, clams, and broth. Simmer until majority of clams open.
Add squid and white wine. Cook for 15-20 minutes until squid becomes
• Mix in prawns and cooked tagliatelle to skillet. Cook for 1-2 minutes until
prawns are opaque. Squeeze lemon juice in. season with pepper and salt. Toss
tagliatelle very well. Put in a serving dish. Garnish with fresh chile peppers
and parsley.

Nutrition Information:

• Calories: 904 calories;
• Total Carbohydrate: 110.3 g
• Cholesterol: 126 mg
• Total Fat: 24.6 g
• Protein: 49.1 g
• Sodium: 288 mg


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