A seafood-scented recipe with world-class flavors: Squid Tagliatelle alla Puttanesca, a signature dish from chef Andrea Pasqualucci of the Michelin-starred restaurant Moma in Rome.
Ingredients for 4 people
For the puttanesca sauce
Procedure for the Squid Tagliatelle
Clean the squid. Steam them at 55°C for 13 minutes. Let cool and, pairing the bodies, cut them with a slicer, creating noodles. For the sauce, cook all ingredients in a pressure cooker at 55°C for 8 hours and sieve at the end. Serve a nest of squid noodles with 3 slices of Taggiasca olives, an anchovy fillet, a slice of confit garlic and abundant marjoram leaves. Present by pouring the boiling sauce over the fish as soon as the dishes are served at the table.