Tagliatelle cu cerneala de sepie si fructe de mare

Tagliatelle cu cerneala de sepie si fructe de mare

Ingrediente:

- 200 g creveti proaspeti;
- 150 g calamari;
- 250 g, tagliatelle cu cerneala de sepie,(produs proaspat, din supermarket de la frigider);
- 100 ml ulei de masline;
- o capatana de usturoi;
- 50 g parmezan;
- 2 peperoncini;
- 4 rosii coapte;
- 1 pahar vin alb;
- busuioc;
- sare de mare;
- piper mixt proaspat macinat;

Curatati crevetii si calamarii, taiati usturoiul felii subtiti, la fel si ardeii iuti. Puneti wokul la incins impreuna cu uleiul de masline, adaugati usturoiul, cand usturoiul devine auriu adaugati peperoncini, calamarii si crevetii, prajiti-i pentru 1-2 minute. Scoateti pe o farfurie fructele de mare. Adaugati vinul si reduceti pana ce alcoolul se evapora. Decojiti rosiile si taiati-le cubulete(ca pentru bruschete). Adaugati rosiile. Asezonati cu sare, piper si busuioc. Reduceti 7-8 minute si sosul este gata, puneti la loc fructele de mare. 
Intre timp fierbeti si pastele cu sare si putin ulei de masline. 
Scurgeti pastele si adaugatile peste sos.
Serviti cu rucola si parmezan. Pofta buna!

"Tagliatelle with squid ink and seafood"


Ingredients:

- 200 g fresh prawns;
- 150 g calamari;
- 250 g tagliatelle with squid ink (fresh produce in supermarket refrigerated);
- 100 ml olive oil;
- A head of garlic;
- 50 g parmesan;
- 2 peperoncini;
- 4 ripe tomatoes;
- 1 cup white wine;
- Basil;
- Sea salt;
- Freshly ground pepper mixed;

Clean the prawns and calamari, cut into thin slices garlic, and chili peppers as. Put to hot the wok with olive oil, add garlic, when garlic is golden, add peperoncini, calamari and shrimp, frie them for 1-2 minutes. Remove to a plate seafood. Add wine and reduce until the alcohol evaporates. Peel tomatoes and cut them into cubes (like the abruptness). Add the tomatoes. Season with salt, pepper and basil. Reduce 7-8 minutes and the sauce is ready, put the seafood.
Meanwhile cook the pasta with salt and a little olive oil.
Drain pasta and additional sauce over.
Serve with arugula and parmesan. Bon appetite!