Seafood Squid Ink Tagliatelle With Chillies

1. 1

   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.

2. 2

   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.

3. 3

   In a pan, fry the remaining onion and garlic in the olive oil until translucent. Add the chopped dried chillies ,

4. 4

   Clams and seafood broth, slimmer till most of the clams opens up. Add the squid and white wine,

5. 5

   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 .

6. 6

   Garnish with more parsley and fresh cut chillies.

No additional tips available.