Cuttlefish Tagliatelle Arrabiata
Makes 6 Servings
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WINE PAIRING | |
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A crisp Italian white, such as Verdicchio, Vermentino, or Gavi |
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In this recipe, the body of the cuttlefish, a cephalopod similar to squid, is cooked sous vide and cut into long, thin strands that resemble tagliatelle noodles. When sauced, the two appear almost indistinguishable, but the subtle differences in texture are apparent in the bite, transforming this spicy pasta classic into something exceptional.
INGREDIENTS
- 1 Cuttlefish (approximately 2lbs)
- ½ cup olive oil
- Zest of 1 lemon
- Fresh basil (optional) & grated parmesan cheese, for serving
- For the tagliatelle:
- 480 grams all-purpose flour
- 120 grams semolina flour
- 6 eggs (300 grams)
- 3 tsp olive oil
- 1 ¾ tbsp (30 grams) kosher salt
- For the sauce:
- 2 32oz-cans of whole tomatoes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 fresh hot chilies, minced
- 4 garlic cloves, minced
- 2 cups red wine
- 2 tbsp red wine vinegar
- Kosher salt & freshly ground black pepper
DIRECTIONS
- Prepare the Cuttlefish:
1
Cut off the tentacles and the head (the thick section attached to the main body, aka the mantle), and reserve them for another use. Spread the mantle flat. Remove and discard any brittle cartilage around the edge.
2
Place cuttlefish, olive oil and lemon zest in a vacuum sealed plastic pouch and cook sous vide at 125°F for 4 hours. Allow to cool and cut into strips about ¼ inch wide (about the same width as tagliatelle noodles). Set aside.
- Make the Pasta (see how to do it):
3
Mound the flour on a clean large cutting board or counter. Make a large well in the center and crack the eggs into the well. Using a fork, break the egg yolks to mix it up. Mix in the olive oil and slowly draw in flour from the sides of the well, stirring it in gradually, taking care to shore up any walls that begin to collapse before all the liquid is absorbed. Continue to mix in flour until the mixture becomes a dough.
4
Switch to kneading. Knead for at least ten minutes to develop the gluten, adding additional flour as necessary to get the right consistency. It should be silky and slightly sticky.
5
Form the finished dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes to rest the dough and allow the gluten to relax into the right elastic consistency for rolling.
6
Set up your pasta machine. Lightly flour your counter or a large cutting board. Roll your dough until it is just thin enough to be slightly transparent, usually the #3 setting on most pasta makers. Cut noodles by hand into long strips about ¼-inch wide. Noodles can be made 1 day in advance and refrigerated, or they can be frozen for 3-6 months.
- Make the Sauce:
7
Crush the tomatoes by hand and strain, reserving the liquid. Set both aside.
8
In a large deep pan, sauté the onion and chilies in the olive oil over medium heat until softened. Add the garlic and cook for 1 minute more. Add drained crushed tomatoes and raise the heat to high. Cook for 4-5 minutes, stirring frequently.
9
Lower the heat to medium and add the red wine and vinegar. Continue cooking until sauce is reduced by half.
10
Add the reserved tomato juice, bring to a simmer, then reduce heat to low and let sauce simmer for 20-30 min. Season to tastes with salt and pepper.
- To Serve:
11
Cook the pasta.
12
Add the cooked pasta and cuttlefish “noodles” to the sauce and toss. Serve family style or in individual bowls with fresh basil, if desired, and grated parmesan.