Chichester Yacht Club Magazine June 2018 | Page 24

Dickenson's Real Meals... Tagliatelle with Squid
and Bottarga
Fresh pasta with succulent tomatoes, chilli and squid, topped off with salty bottarga, makes a
superb summer dish.
Ingredients
For the pasta
► 200g/7oz Italian '00' flour
► 7 free-range eggs - 1 whole,
6 yolks only
► 50g/2oz fine semolina flour
For the sauce
► 2 courgettes, finely sliced
using a mandolin, and cut to
the same size as the
tagliatelle
► 200g/7oz fresh tagliatelle
(made above)
► 2 tbsp olive oil
► 8 datterini tomatoes, or
other small tomatoes,
peeled
► 1 garlic clove, finely
chopped
► 200g/7oz fresh squid,
cleaned, scored, sliced as
thick as the tagliatelle
► 1 tsp chopped parsley
► 1 pinch dried chilli
► salt and freshly ground black pepper
► 20g/¾oz bottarga, shaved
Method
1.
2.
3.
24
4.
5.
For the pasta, place the flour, egg and
egg yolks into a food processor and pulse
until well combined and the mixture
comes together as a dough. Place the
6.
dough into a bowl, cover with cling film
and place into the fridge to rest for 30
minutes.
7.
Cut the pasta dough in half and feed one
of the pieces through a pasta machine
8.
according to the machine instructions,
ending on the thinnest setting.
Add the tagliatelle cutter to the pasta
machine and pass the pasta through the
machine to make thin strips.
Repeat the process with the remaining
dough, then dust the pasta with semolina
flour, place onto a plate and refrigerate
overnight or use immediately.
For the sauce, bring a large saucepan of
salted water to the boil, add the tagliatelle
and sliced courgettes and return to the
boil for two minutes.
Heat a frying pan until medium hot, add
the olive oil, tomatoes, garlic, squid and
parsley cook gently for two minutes.
Add the pasta and courgettes to the
frying pan and stir together.
Season with chilli, salt and freshly ground
black pepper and scatter the bottarga on
top.