Squid Ink Tagliatelle with Clams, Zucchini, and Shrimp

Squid ink tagliatelle with clams, zucchini, and shrimp is a dish that elegantly combines sea flavors with the freshness of vegetables. Here’s the recipe for you:

Ingredients

• 320 g squid ink tagliatelle
• 500 g clams
• 200 g shrimp, already cleaned
• 300 g zucchini
• 2 garlic cloves
• Parsley to taste
• 100 ml white wine
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. First, purge the clams in a bowl of salted water for about an hour to remove any sand residue. Then rinse them under running water.

2. Meanwhile, wash the zucchini, pat dry, and cut into small cubes. Peel and finely slice the garlic cloves.

3. In a large pan, sauté the garlic in a drizzle of extra virgin olive oil. When the garlic turns golden, add the zucchini cubes and sauté until lightly golden.

4. Add the shrimp to the zucchini and cook for a few minutes until they turn pink. Deglaze with white wine and let the alcohol evaporate.

5. Add the clams to the pan, cover with a lid, and cook until all the clams have opened. Discard any that remain closed.

6. Bring a pot of salted water to a boil and cook the squid ink tagliatelle according to the package instructions for al dente texture.

7. Once the pasta is cooked, drain it, reserving some of the cooking water. Add the tagliatelle to the pan with the clam, shrimp, and zucchini sauce.

8. Gently toss the tagliatelle with the sauce, adding a little cooking water to emulsify. Adjust salt and pepper to taste.

9. Sprinkle with fresh chopped parsley and serve the tagliatelle hot.

Trivia

Squid ink, introduced to cooking by the Venetians, gives the pasta not only a distinctive color but also a unique sea flavor. The clams, shrimp, and zucchini make this dish a perfect marriage of land and sea, a true delight for seafood lovers!