Cuttlefish and Tagliolini Seafood Pasta Recipe - Great Italian Chefs

Step 1

Begin by making the pasta dough, sift the flour onto a clean table and make a well in the centre. Put the egg whites and water in the well and gradually mix together with your hands

Step 2

Knead all the ingredients until you obtain a smooth, springy texture. Wrap the dough in cling film and leave to rest in the fridge overnight

Step 3

The next day, roll out the dough to a 2-3mm thickness and cut into thin strips of tagliolini, then leave the pasta to dry on a floured surface

Step 4

Meanwhile, wash and clean the cuttlefish and pat dry on kitchen paper. Cut 4 4cmx4cm squares from the cuttlefish and set aside. Chop the remaining cuttlefish into small pieces. Reserve the ink bag and liver

Step 5

To make the ragu, heat a medium saucepan with 4 tbsp of olive oil over a medium heat. Add the garlic, chilli, onion and mushrooms and cook for 10 minutes. Add the chopped cuttlefish and cook for a further 10 minutes. Pour in the white wine and water, cover and simmer for 30 minutes

Step 6

Next add the cuttlefish ink and livers and mix well, then add the tomatoes and a generous pinch of black pepper. Simmer over a low heat for a further 30 minutes

Step 7

To make the basil sauce, wash and blanch the basil leaves in boiling water for 3 minutes, then refresh in iced water

Step 8

Blend the basil leaves, 5 ice cubes, extra virgin olive oil and a pinch of salt using a hand-blender. Blitz until you obtain a smooth sauce

Step 9

Boil the pasta in salted water for about 3 minutes or until cooked. Mix with the ragu and drizzle with a little olive oil

Step 10

For the cuttlefish squares, heat a medium frying pan with a little extra virgin olive oil and sauté the cuttlefish for 2–3 minutes Season with salt and pepper and deglaze with the white wine. Add the cherry tomatoes to the pan and cook for a few more minutes over a high heat

Step 11

To serve, place a nest of pasta on the serving plate with all the ragu components inside. Place a piece of cuttlefish on top and pieces of cherry tomato. Drizzle around the basil sauce. Garnish with dill and basil leaves