Tagliarelle with squid
Main course, serves 2, one hour
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Fry the onion and garlic until just beginning to colour and then stir in the tomatoes. Cook these until soft and then add the fish, seasoning, white wine and herbs. Stew this mixture together for about 20 minutes, stirring occasionally and then pass through a fine sieve -- suspended over a bowl -- while pressing down well on the debris to extract all possible flavour from it into the juices below. Reduce this mixture over a low heat until just beginning to turn syrupy.
Melt the butter in a large frying pan and briefly sauté the squid until lightly coloured. Lift out from the pan using a slotted spoon and place in a bowl. Add the reduced fishy liquid to the pan and whisk in the contents of the two sachets of ink. Boil the pasta in salted water until al dente, drain well and stir into the -- by now -- black sauce. Re-introduce the squid, together with the lemon juice and parsley, and stir and toss all together until fully amalgamated. Serve at once, directly from the pan, on to very hot plates.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments