Photo: Mike Kenneally
Tagliatelle with squid and bottarga
13 ingredients
1 hr + 10 min
Serves 2
openrecipes
Fresh pasta with succulent tomatoes, chilli and squid, topped off with salty bottarga, makes a superb summer dish.
Estimated Nutrition (whole recipe, rough)
663
Calories
20g
Protein
20g
Fat
98g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz Italian '00' flour
- 7 free-range eggs
- 50g/2oz fine semolina
- 2 courgettes
- 200g/7oz fresh tagliatelle
- 2 tbsp olive oil
- 8 datterini tomatoestomatoes
- 1 garlic
- 200g/7oz fresh squid
- 1 tsp chopped parsley
- 1 pinch dried chilli
- salt and freshly ground black pepper
- 20g/¾oz bottarga, shaved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes