Food And Drink, Recipes

Taste of the County: Tagliatelle Con Nero di Seppia

by Rosa Basile-Marrello Views: 280

Tagliatelle
Con Nero di Seppia

This Tagliatelle Nero with a seafood medley tastes like it comes straight from a fine dining restaurant. Such an elegant and easy dinner, perfect for date night or for entertaining.

Black pasta adds a gourmet touch to this delicious seafood medley. It is a real delicacy cooked to a perfect al dente.

What does Squid Ink Pasta taste like?

Squid ink pasta has a subtle flavour of the sea, a slight salty briny taste. Not strong, or overpowering. Just a hint of the ocean.

Squid ink is mixed directly into the fresh pasta dough. Squid ink is black and gives pasta its amazing colour, and it infuses the dough with a light hint of saltiness, enriching pasta with the odour of the sea and very mild fishy taste.

Must try!

Tagliatelle
Con Nero di Seppia

Ingredients:

–  squid ink pasta, tagliatelle
–  4 cloves garlic, minced
–  seafood medley: mussels, clams, shrimp, calamari
–  1 tablespoon olive oil
–  ½ teaspoon dried oregano
–  fresh parsley
–  cherry tomatoes

Preparation:

Peel the garlic and mince.

Place a large pan of water onto boil.

Once it is bubbling add a generous amount of salt.

Cook the squid ink pasta according to the package instructions.

Reserve a cup of the pasta water before draining.

Place a large frying pan over medium high heat.

Once it’s hot add olive oil, minced garlic and cherry tomatoes.

Cook until tomatoes are blistered and pop with the back of your spoon.

Add the seafood medley.

Pour in ¼ cup of the pasta cooking water.

Allow the sauce to bubble gently for a further 2 minutes.

Season the sauce generously with oregano, salt and pepper.

Drain the pasta. Stir to combine, adding more cooking water to loosen the pasta if needed.

Serve immediately, garnished with parsley.

Buon Appetito!

Link to view reel on Instagram

Click here to find more delicious recipes at @r.b.m.cooking

Photos by Rosa Basile-Marrello

Author: Rosa Basile-Marrello

@recipes_by_rosa

Rosa Marrello lives in Lakeshore, Essex County with her husband and son who have become her main food critics since the inception of her food account on Instagram.

A retired school teacher as of June 2020, she has devoted some of her extra free time away from the classroom to educate and inspire her followers in the kitchen creating real basic meals.

Rosa participates in a few collaborations monthly, but one that is dear to her is the #monthlybakedwithlove. She donates her baked goods to local charities and citizens in her community to brighten their day.

All baked goods are made with love in hopes that whomever eats or samples her baked goods may feel LOVE — even if it’s for a brief moment in time. She metaphorically believes that the cookies are inspiring bites of hope and encouragement.

Rosa Marrello supports local businesses and eagerly helps them by promoting their products on social media.

She is adamant that supporting others creates connections — a quality she instilled often in her classroom — she often told her students to pay attention to those who are around them.

Heavily influenced by her Italian culture, her love of cooking came at a very young age and she is now eagerly enjoying her leisurely time cooking and recipe-tinkering.

Rosa loves to cook and entertain her family and friends in her kitchen, but when she is not in the kitchen, she enjoys travelling, live entertainment, reading, working out, taking long walks, listening to music, and having meaningful conversations with people.

Rosa believes that food brings people together — it’s a celebration of life and she loves living a tasty life.

4 Comments

  1. Diana
    January 27, 2022 at 1:59 pm  ·  Reply

    I have never had squid ink pasta before but I would try this recipe .

  2. Maria Teresa
    January 27, 2022 at 9:43 am  ·  Reply

    This recipe looks delicious! 👏👏

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