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Ingredients
- 2 ¼ lb (1 kg) small, cleaned squid
- 1 1b (500 g) fresh tagliatelle
- 14 ounce can (400 g) crushed tomatoes (peeled tomatoes reduced to a purée)
- ½ lb (250 g) button mushrooms
- 3 ½ ounce (100 g) peeled pink shrimp
- 4/5 c. (20 cl) dry white wine
- 4 tsp (2 cl) cognac
- 3 garlic cloves
- 1 small bird pepper
- 2/3 c. (15 cl) extra virgin olive oil
- 2 sprigs flat-leaf parsley
- Lemon juice
- Salt, pepper
Directions
- Add in some salt and the extra virgin olive oil to a large saucepan of water, and bring to the boil on high heat
- Add in the tagliatelle till they are cooked. Usually a few min is long sufficient for them to be cooked al dente
- Drain the tagliatelle and rinse with cool water. Let them drain again, then drizzle them with extra virgin olive oil
- Wipe the mushroom clean and slice them very thinly
- Drizzle some lemon juice onto the mushrooms so which they don't discolor
- Heat 2 Tbsp. of extra virgin olive oil in a frying pan on medium heat
- Add in the mushrooms and let them sweat till they have lost all of their water
- Cook the mushrooms for 5 min with the lid on, and then keep them hot
- Heat 3 Tbsp. of extra virgin olive oil in a frying pan on high heat
- Add in the minced squid and fry
- Add in the garlic and minced pepper
- Stir fry vigorously for 3-4 min
- Deglaze the pan with the white wine and cognac
- Reduce the white wine by half on medium heat
- Add in the tomato purée and cook for 10 min with the lid on
- Add in salt and pepper to taste
- Add in the mushrooms, shrimp and tagliatelle
- Heat up for 2 min with the lid on.
- Sprinkle with minced parsley and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 36 | 14% |
| Total Fat 3.97g | 5% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 632mg | 211% |
| Sodium 150mg | 6% |
| Potassium 693mg | 20% |
| Total Carbs 8.97g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.07g | 0% |
| Protein 44.97g | 72% |
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