- 1 lb small tagliatelle
- ½ onion, small
- 2 cloves of garlic
- 7 oz tomato sauce
- ½ cup dry white wine
- 1 tablespoon parsley, chopped
- ⅝ lb squid
- ⅝ lb langoustines, small
- Extra virgin olive oil
25 minutes preparation + 15 minutes cooking
Soften the finely-chopped onion over low heat in a small amount of oil and then add the finely chopped garlic without letting it brown.
Add the squid in small pieces until it is lightly browned and has lost its liquid. Pour in the white wine and allow to evaporate. Blend in the tomato sauce diluted in a little hot water (in the end the sauce must be a pinkish color).
At the end add the prawns which cook in 3 minutes.
Dress with this sauce the tagliatelle cooked al dente and garnish with chopped parsley.