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Tagliarini with squid, capers and samphire

Published on November 3, 2015
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This Italian inspired pasta dish from Ben Arthur, head chef at Fistral Beach Hotel, is delicious with a lip-smacking gavi, soave or pecorino wine

Squid-ink-tagliarini

Serves 2

You will need

Tagliarini 2 portions (squid ink pasta if possible)
Cleaned squid 300g, body and tentacles separated, sliced into 1cm strips
Chilli 1, finely sliced (optional)
Flat leaf parsley a handful, finely chopped
Fennel ½ bulb, finely shaved, in water to preserve freshness
Lemon 1
Capers 1 tbsp, rinsed and dried
Samphire 100g, cleaned and dried
Butter or olive oil 50g

Method

  1. Get a large pot of water boiling and add rock salt to flavour the pasta when cooking.
  2. Also heat a heavy bottomed saucepan. Toss the sliced squid and tentacles in a little cooking oil then add the seafood to the hot pan – it won’t stick if the pan is hot enough – keeping it moving to cook the squid for about 30 seconds.
  3. Add the capers and chilli to the pan, toss, then add the samphire and fennel which should soften but not colour too much. Take the pan off the heat.
  4. Cook the tagliarini according to the guidelines if it’s store bought, or if you made it yourself, test-cook it beforehand – you want it to be al dente.
  5. Add the pasta to the squid pan just after adding the fennel. Squid overcooks very easily and can be tough and rubbery if it’s not cooked correctly.
  6. Toss everything together and add the butter or olive oil and a little of the pasta water to make it a good sauce consistency.
  7. Finish with freshly squeezed lemon juice and chopped parsley, then serve immediately.

Chef’s tip: ‘If you can’t get hold of samphire, use finely shredded sea beets instead – they grow all around our coast. Kale would do the trick too, although you’d have to adjust the seasoning because samphire adds saltiness,’ says Ben.

Also try

Squid ink garganelli

'Italian's wouldn't usually use garganelli pasta with a crab recipe, though we like it,' says Andy Appleton of Fifteen Cornwall

Squid, Cornish salami and fennel recipe

‘This goes down a storm at Outlaw’s Fish Kitchen, and we add purple sprouting broccoli in season,’ says James Lean