Squid tagliatelle

In spite of the name there’s no pasta in this recipe; the sliced squid replaces the pasta. The Italian word tagliare means to cut.

The recipe is adapted from Julie Andrieu’s TV-programme, Les carnets de Julie avec Thierry Marx, in which an Italian lady cooked her Seiche tagliatelle in France. NB! The dish contains raw eggs like the famous Pasta alla Carbonara. That is why I think that it is important to choose organic eggs from free-range chickens, because these chickens are much healthier than battery chickens. If you wish to have less liquid in the dish you can very well omit the egg.

Like the Italian lady said this dish offers culinary tastes that are pure enjoyment.


2 servings

3- 4 cleaned large squid
50 g pancetta
1 tbsp. olive oil
A generous handful of chopped parsley
1 clove garlic
A small glass of white wine
Black pepper
Grated zest of 1 organic lemon plus about 2 tsp. lemon juice
1- 2 organic eggs
About 4 handfuls of finely grated parmesan

First make the parmesan- egg paste. In a bowl, whip 1- 2 organic eggs and mix with about 4 handfuls of finely grated parmesan to make a paste. Place the bowl in the fridge. If you wish to omit the egg, just grate the parmesan.

Cut the pancetta into small pieces. Warm the olive oil in a large frying pan over medium heat. Add the pancetta and sauté for a few minutes. Wash and dry the squid and cut into rounds. Add the squid and the minced garlic to the pan and sauté a few more minutes. Add the white wine, lots of parsley, and black pepper. Cook gently for about 10 minutes.

Remove the frying pan from the heat and add the egg- parmesan paste from the fridge. Mix well and add the rest of the parsley, lemon zest, and 2 tsp. lemon juice. Mix and divide on the plates.

Serve with good whole wheat bread to mop up the sauce, and a green salad for a simple but tasty lunch or supper.