Seafood Squid Ink Tagliatelle With Chillies

• Squid ink tagliatelle
• 250 gms
• Squid ttt2 large nos. cut in rings
• Prawns,
• 10 unshelled
• ( Keep the prawn head to make seafood broth )
• Clams
• 150 gms
• White Wine 100 ml
• Olive oil tt 3 tbs
• Garlic ttt4 cloves crushed, separate into 2 portions
• Onionsttt1 chopped
• Ginger ttt2 slices julienne
• Dried Chillies tt 3 large chopped
• Fresh Chillies tt 3 nos.
• Water tt 500 ml
• Parsley
• 50 gms chopped
• Lemon
• 1/2 pc.
• Salt & Pepper
• to taste

1. Bring a large pot of water to a boil adding salt and 1 tbps of olive oil. When the water is boiling, add the tagliatelle and cook until al dente. Drain.
2. To make seafood broth : Place the ginger julienne, I portion of crushed garlic, some chopped onions and prawn heads and fry till fragrant then add water and boil for approx. 15 mins until broth is reduced.
3. In a pan, fry the remaining onion and garlic in the olive oil until translucent. Add the chopped dried chillies ,
4. Clams and seafood broth, slimmer till most of the clams opens up. Add the squid and white wine,
5. cook till the squid is tender about 15-20 mins. Add the prawns and the drained tagliatelle and sqeeze lemon juice, salt and pepper to taste. Toss well and transfer to serving dish .
6. Garnish with more parsley and fresh cut chillies.

tagliatelle, gms, squid ttt, prawns, unshelled, white wine, olive oil, garlic, onions, ginger ttt, fresh chillies, water, parsley, lemon, salt

Taken from www.epicurious.com/recipes/member/views/seafood-squid-ink-tagliatelle-with-chillies-50074889 (may not work)