Ingredients
- 1/4 pound tagliatelle
- 1/2 pound chopped garlic
- 1/4 tablespoon chili flakes
- 1 tablespoon parsley minced
- 3 tablespoon butter
- 1/2 cup heavy cream
- 1 tablespoon squid ink
- 1/4 tablespoon lemon for juice
- 8 tablespoon large squid tentacles
Preparation
Baking Directions:
Bring salted water to a boil.
Add tagliatelle and cool to al dente.
In a sauté pan melt butter.
Add garlic, parsley and chili flakes.
Cook until garlic is softened.
Add tentacles and continue to cook for 1 minute on medium heat.
Pour in heavy cream and add squid ink, mix until black.
Squeeze lemon juice into pan.
Lower heat and cook until thickened.
Drain pasta and toss with sauce.
Place with tentacles around pasta and top with orange roe.
