Dish
Tagliatelle con calamari e scampetti
Tagliatelle with squid and langoustines
Tagliatelle con calamari e scampetti is made with tagliatelle pasta, calamari, scampi, garlic, olive oil, white wine, and cherry tomatoes. The calamari and scampi are sautéed together with garlic and olive oil until cooked through. The white wine is then added to the pan along with the cherry tomatoes. The cooked tagliatelle is then added to the pan and tossed with the sauce. This dish is a great option for those who want a light and refreshing meal.
Origins and history
Tagliatelle con calamari e scampetti originated in the coastal regions of Italy. It is a popular dish in the region and is enjoyed throughout Italy and the world.
Dietary considerations
This dish is pescatarian and can be made gluten-free if made with gluten-free pasta.
Variations
Variations of this dish include adding mussels or clams to the sauce. Some recipes also call for the addition of cream to make a creamier sauce.
Presentation and garnishing
This dish can be presented in a large bowl or on a platter. Garnish with fresh parsley and lemon wedges.
Tips & Tricks
To enhance the flavor of the dish, use high-quality seafood and cherry tomatoes.
Side-dishes
This dish can be served with a side salad or garlic bread.
Drink pairings
This dish pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Delicious Tagliatelle con calamari e scampetti recipes
More dishes from this category... Browse all »
Agnolotti
Italian cuisine
Agnolotti del plin
Italian cuisine
Ají de fideos
Peruvian cuisine
Amatriciana
Italian cuisine
American Chop Suey
American cuisine
Anellini alla pecorara
Italian cuisine
Anolini in brodo
Italian cuisine
Baasto iyo suugo
Somali cuisine
More cuisines from this region... Browse all »
Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty
Apulian cuisine
Fresh, Savory, Rustic, Simple
Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy
Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty
Ligurian cuisine
Light, Delicate, Herbaceous, Salty
Lombard cuisine
Rich, Savory, Meaty, Cheesy
Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh
Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory