Tagliatelle with prawns, squid and tomato
One of SA’s top chefs, Pete Goffe-Wood has created this glorious menu to inspire awesome Eat For The Earth lunches throughout the world. Registered your lunch?
Pete Goffe-Wood’s Menu 1
Tagliatelle with prawns, squid, parsley, garlic, tomato and lemon
Caramelised butternut risotto with sage and pine nuts
Sounds good, doesn’t it? Here’s how the prawn, squid and tomato tagliatelle goes…
Download the printable version of this recipe.
Ingredients (serves 4):
400g fresh tagliatelle
200g calamari
8 prawns, peeled and deveined
3 tomatoes, blanched, peeled and roughly chopped
2 cloves garlic, finely chopped
1 cup flat leaf parsley, roughly chopped (reserve a pinch for the garnish)
½ cup unsalted butter
Juice of 1 lemon
Method:
1. Heat a little oil in a hot sauté pan. Add the squid and prawns followed by the roughly chopped tomato. As the tomato begins to break down add the garlic, chopped parsley, butter and the lemon juice.
2. Cook the tagliatelle in furiously boiling salted water. Drain the pasta and toss with your sauce.
3. Garnish with the remaining chopped parsley.
Wine notes:
A good rich white wine would work here, a fat wooded Chardonnay for example or a Semillon; something with a bit of weight and alcohol. The lemon and tomato combined with an acidic Sauvignon Blanc would only compound that acidity, making it a fairly unpalatable combo.
And there we have it. Thanks to Pete, Kitchen Cowboys and Lannice Snyman Publishing for this gorgeous recipe and photo. Thanks also to Tessa Holding for the photo of Pete below.
Next on the menu is caramelised butternut and goats’ cheese risotto – check it out. Pete has also created another menu for us here, as has Stefan Marais. All in all there’s a bucket-load of inspiration.