Squid ink tagliatelle with crispy chorizo and sherry
- A challenge
- October 2014
- Serves 6
- Hands-on time 1½ hours, plus resting
The squid ink in this pasta recipe gives the tagliatelle a black colour and a rich flavour.
- 25.4g fat (7.4g saturated)
- 25.7g protein
- 48.1g carbs (2.7g sugars)
- 2.8g fibre
- 1.5g salt
This dish is rich, so we’ve kept the quantities small. If you’re feeding hungry people, serve the pasta with plenty of good bread.
The pasta takes time to make, but you can do it a day ahead.
If you don’t have a pasta machine and can’t face rolling it by hand (laborious), buy ready-made squid ink linguine in Italian delis or from melburyandappleton.co.uk. It may need to cook for longer than the fresh stuff.
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