Tagliolini nero with shrimps and cherry tomatoes
4 servings
30 minutes
Black tagliolini with shrimp and cherry tomatoes is a true embodiment of Italian gastronomy, where the freshness of seafood meets the rich aromas of Mediterranean spices. The black tagliolini, dyed with squid ink, gives the dish an elegant and mysterious look, while tiger shrimp add juiciness and tenderness to the flavor. Cherry tomatoes provide a light acidity, and arugula adds a spicy freshness. White wine adds a subtle fruity note that harmoniously ties all the ingredients together. This dish is perfect for an exquisite dinner where one wants to enjoy refined flavors and the atmosphere of the Italian coast.
1
Boil fish broth from fish heads, celery, carrots, and onions. Cool it down.
- Fish stock: 400 g
2
For chili oil, cut the chili pepper in half, remove the seeds, place it in a bowl with olive oil and chopped onion, season with salt, and let it sit for 20 minutes.
- Chili oil: to taste
- Extra virgin olive oil: to taste
- Garlic: 24 g
- Salt: to taste
3
For garlic oil. Cut a few cloves of garlic in half, place them in a bowl with olive oil, add salt, and let sit for 20 minutes.
- Garlic butter: to taste
- Extra virgin olive oil: to taste
- Garlic: 24 g
- Salt: to taste
4
In a pan, heat chili oil, garlic oil, and extra virgin olive oil. Add halved cherry tomatoes, arugula, and peeled shrimp. Sauté.
- Chili oil: to taste
- Garlic butter: to taste
- Extra virgin olive oil: to taste
- Cherry tomatoes: 250 g
- Rocket (arugula): 50 g
- Tiger prawns: 300 g
5
Pour in the wine and let it evaporate.
- Dry white wine: 100 ml
6
Pour in the broth, add salt, and add spices.
- Fish stock: 400 g
- Salt: to taste
- Spices: to taste
7
Boil the pasta in salted boiling water until al dente (slightly undercooked).
- Tagliolini: 400 g
- Salt: to taste
8
Add pasta to the sauce. Sauté for 3-4 minutes.
- Tagliolini: 400 g
9
Garnish with arugula when serving.
- Rocket (arugula): 50 g