Tagliatelle with Squid

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Ingredients

• 2 ¼ lb (1 kg) small, cleaned squid
  
• 1 1b (500 g) fresh tagliatelle
  
• 14 oz can (400 g) crushed tomatoes (peeled tomatoes reduced to a purée)
  
• ½ lb (250 g) button mushrooms
  
• 3 ½ oz (100 g) peeled pink shrimp
  
• 4/5 cup (20 cl) dry white wine
  
• 4 tsp (2 cl) cognac
  
• 3 garlic cloves
  
• 1 small bird pepper
  
• 2/3 cup (15 cl) olive oil
  
• 2 sprigs flat-leaf parsley
  
• Lemon juice
  
• Salt, pepper

Preparation

To cook the tagliatelle

• Add some salt and the olive oil to a large saucepan of water, and bring to the boil on high heat
  
• Add the tagliatelle until they are cooked. Usually a few minutes is long enough for them to be cooked al dente
  
• Drain the tagliatelle and rinse with cold water. Let them drain again, then drizzle them with olive oil

To prepare the squid sauce

• Wipe the mushroom clean and slice them very thinly
  
• Drizzle some lemon juice onto the mushrooms so that they do not discolor
  
• Heat 2 tablespoons of olive oil in a frying pan on medium heat
  
• Add the mushrooms and let them sweat until they have lost all of their water
  
• Cook the mushrooms for 5 minutes with the lid on, and then keep them warm
  
• Heat 3 tablespoons of olive oil in a frying pan on high heat
  
• Add the chopped squid and fry
  
• Add the garlic and chopped pepper
  
• Stir fry vigorously for 3-4 minutes
  
• Deglaze the pan with the white wine and cognac
  
• Reduce the white wine by half on medium heat
  
• Add the tomato purée and cook for 10 minutes with the lid on
  
• Add salt and pepper to taste
  
• Add the mushrooms, shrimp and tagliatelle
  
• Heat up for 2 minutes with the lid on.
  
• Sprinkle with chopped parsley and serve immediately.