The recipe below was published in the Belgian magazine “Enjoy Beauty” in Flemish. This is the English translation.
When we sailed around Sardinia, the local cuisine and produce brought lots of culinary inspiration. This is one of the recipes I created that time and I still make it regularly, as it is simple and full of flavour. Each time it takes me back to when we were sailing in the Mediterranean Sea.
SQUID INK TAGLIATELLE WITH WHITE WINE, PRAWNS AND MEDITERRANEAN VEGETABLES
What do you need?
• 500 grams of squid ink pasta
• 500 grams peeled, raw prawns
• 1 zucchini
• 1 orange capsicum
• 1 big red onion
• 200 ml dry white wine
• 3 tbsp. Extra virgin olive oil + 2 tbsp. extra for serving
• 4 tbsp. of freshly chopped parsley
• ½ tsp. of cracked black pepper
• ½ tsp. “fleur de sel” salt (salt flakes)
Cook the pasta al dente, following the instructions on the package. Drain and set aside.
If frozen, thaw the prawns in warm water and dry on some paper cloth.
Cut the onion finely into half rings.
Chop the parsley finely.
Remove the seeds from both the zucchini and capsicum and chop into cubes of ½ cm.
In a big pan or wok, warm the olive oil on a high heat.
Add the red onion and sauté until translucent.
Add the capsicum. Stir. Lower the heat to medium. Cover with lid and cook for 4 minutes.
Add the zucchini. Stir. Close with lid and cook for another 3 minutes.
Take the lid away and turn the heat back to high. Stir.
When all the liquid has completely reduced, deglaze with the 200 ml of white wine.
Let it cook until the wine has reduced by half.
Turn the heat to low and add the prawns.
Let the prawns simmer for a minute on both sides, or until they look pink. (This is a fast process and will only take a few minutes)
Turn off the heat.
Add the cooked pasta, salt and pepper. Toss well.
Add a couple of tablespoons of olive oil. Toss again.
Serve in pasta bowls and sprinkle with parsley. (Never parmesan on top of fish or crustaceans!)
© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.