Egg Tagliatelle with Fish Ragù

Egg tagliatelle with fish ragù are a tasty dish that combines the tradition of homemade pasta with the flavors of the sea. Here’s how to prepare it.

Ingredients

• 400 g egg tagliatelle
• 300 g mixed cleaned fish (for example: calamari, shrimp, scorpion fish, baby cuttlefish)
• 300 g peeled tomatoes
• 1 garlic clove
• 1 glass of white wine
• Extra virgin olive oil to taste
• Chopped parsley to taste
• Salt to taste
• Pepper to taste

Preparation

1. Start by preparing the fish ragù: clean the fish if necessary, cutting it into pieces. In a large pan, sauté the crushed garlic clove in a little extra virgin olive oil and then remove it.

2. Add the pieces of fish to the pan and let them brown over high heat for a few minutes. After sautéing them, deglaze with the white wine and let the alcohol evaporate.

3. Add the peeled tomatoes, crushing them lightly with a fork. Lower the heat and let cook for about 15-20 minutes, until the sauce has thickened. Adjust salt and pepper to your taste.

4. Meanwhile, bring a pot of salted water to a boil and cook the egg tagliatelle until al dente. Drain, reserving a little cooking water.

5. Pour the tagliatelle into the pan with the fish ragù and mix well over low heat, adding a little cooking water if necessary to make the sauce creamier.

6. Sprinkle with fresh chopped parsley before serving.

Curiosities

The fish ragù is a seafood variant of the classic meat ragù. Every Italian coastal region has its own version of this sauce, often passed down through generations of fishermen. This recipe combines the robust flavor of egg pasta with the delicacy of seafood, for a result that pays homage to the culinary richness of our country.