John Myers
Ingredients for 2 servings:
- 250 g tagliatelle (from the refrigerated section)
- 2 squid tubes
- 1 shallot(s)
- 2 garlic cloves, fresh, or 1 dried clove
- 2 spring onions
- 1 cup of cream (approx. 200 g), more if needed
- 300 ml white wine
- some olive oil
- e.g. salt and pepper
- e.g. Parmesan, grated
- some basil
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Bring a pot of water to a boil for the tagliatelle and cook the pasta according to the instructions. Peel and finely chop the shallot and garlic cloves. Add them to a pan with a little olive oil and fry lightly. Meanwhile, wash the squid tubes and slice them into thin rings. Then add them to the pan. Let them cook for a while. Now pour in the wine, stir briefly, add the cream and seasonings. Simmer gently. Wash the spring onions and slice them into rings. Add them to the pan along with the drained tagliatelle. Mix well several times and serve with some basil and, if desired, Parmesan cheese.
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