Squid with Tagliatelle NestsHoje para Jantar
600 grams squid (cleaned)
1 large carrots
2 tomatoes (ripe)
1 cup white wine
1 garlic cloves
50 milliliters oil
500 milliliters water
1 sprig parsley (each, and fresh coriander)
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1Season the squid with salt and pepper and set aside for 40 minutes.
2Saute the minced onion and garlic in the oil on low heat.
3Peel and dice the carrots.
4Add the carrots to the onion and garlic mixture.
5Add the squid and let cook for 5 minutes, stirring occasionally.
6Add the bundle of herbs tied together with kitchen twine (this makes it easier to remove before serving).
7Peel the tomatoes and add to the stew, crushing them by hand. Let cook for another 5 minutes.
8Add the wine and simmer for 30 minutes.
9Add the water and season with a pinch of salt.
10Once the mixture boils, add 300 gm. tagliatelle and cook for 8 minutes or until done.
11Season to taste and serve sprinkled with chopped fresh coriander.