Tagliatelle nero di sepia

al fruti di mare



125 g of GALLO Tagliatelle al Nero di Sepia

60 g of onion, finely diced

1 garlic, finely chopped

130 g of tomatoes, finely diced

5 g of tomato concentrate

50 ml of white wine

1 laurel leave

1/2 squid, diced

4 red prawns

1 medium slipper lobster

6-8 mussels

6-8 clams

Oil, salt, pepper and fresh parsley to taste.


Step 1

Sauté the onions and garlic, add the tomato and cook for a few minutes until the water has evaporated. Add the tomato concentrate and season with salt and pepper.

Step 2

Finely dice the squid and sear it over high heat, add the prawns and slipper lobster and sear for 1 minute.

Step 3

In a pot, add the white wine, laurel, mussels and clams so they open slightly. Remove from heat and add to the pan with the squid, prawns and slipper lobster.

Step 4

Cook the pasta in abundant boiling water with a pinch of salt until al dente. Add the seafood and cook for 2 minutes over a high heat.

Step 5

Remove from heat and add parsley to taste.

You may

be interested in