Crimson Prawn and Golden Bottarga Tagliolini: Squid Ink Pasta with Red Prawn Ragu and Shaved Cured Mullet Roe
Embark on a culinary voyage to the sun-drenched coasts of Sicily with this exquisite dish, a symphony of the sea's finest offerings. The striking black tagliolini, imbued with the delicate brininess of squid ink, forms a dramatic canvas for a vibrant ragù of succulent crimson red prawns. Each strand of pasta is lovingly coated in a rich, sweet tomato and white wine sauce, kissed with a hint of chili and aromatic garlic. As the dish arrives, the air fills with the intoxicating scent of the ocean, uplifted by fresh parsley. The taste is an elegant dance of sweet prawn, savory tomato, and the profound, umami depth of thinly shaved bottarga di muggine, which melts on the palate, leaving a lingering, golden echo of the Mediterranean. Texturally, it's a delightful contrast: the tender bite of the pasta, the firm snap of the prawns, and the delicate, almost creamy texture of the bottarga, creating an unforgettable sensory experience.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Fresh Squid Ink Tagliolini320 grams
- Red Prawns (Gamberi Rossi)500 grams, peeled and deveined, heads reserved
- San Marzano D.O.P. Crushed Tomatoes400 grams can
- Garlic3 cloves, finely minced
- Shallot1 large, finely diced
- Dry White Wine (e.g., Vermentino or Pinot Grigio)120 ml
- Extra Virgin Olive Oil60 ml, plus more for drizzling
- Fresh Parsley0.25 cup, finely chopped, plus extra for garnish
- Red Chili Flakes0.5 teaspoon (or to taste)
- Bottarga di Muggine (Cured Mullet Roe)30 grams, shaved thinly
- Sea Saltto taste
- Freshly Ground Black Pepperto taste
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Prawn Stock: In a small saucepan, heat 1 tablespoon of olive oil. Add the reserved prawn heads and sauté over medium-high heat for 3-4 minutes until they turn pink and fragrant. Deglaze with 60ml of white wine, scraping any browned bits from the bottom. Add 500ml of water and bring to a simmer. Cook for 15-20 minutes, then strain, pressing on the solids to extract all liquid. Discard heads and set stock aside.
- 2Step 2
Start the Ragu Base: In a large, deep skillet or sauté pan, heat 3 tablespoons (45ml) of extra virgin olive oil over medium heat. Add the finely diced shallot and cook gently for 5-7 minutes until softened and translucent, being careful not to brown.
- 3Step 3
Add Aromatics and Tomatoes: Add the minced garlic and red chili flakes to the pan. Sauté for 1 minute until fragrant. Pour in the remaining 60ml of dry white wine and let it reduce by half, about 2-3 minutes. Add the crushed San Marzano tomatoes, a pinch of salt, and a grind of black pepper. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
- 4Step 4
Cook the Prawns: While the sauce simmers, bring a large pot of heavily salted water to a rolling boil for the tagliolini.
- 5Step 5
Finish the Ragu: Add the peeled and deveined red prawns to the simmering tomato sauce. Cook for only 2-3 minutes, until the prawns just turn pink and are cooked through. Overcooking will make them tough. Stir in the chopped fresh parsley. Remove the ragu from the heat.
- 6Step 6
Cook the Tagliolini: Add the fresh squid ink tagliolini to the boiling water and cook according to package directions (typically 2-4 minutes for fresh pasta, 8-10 for dried, or until al dente). Reserve 1/2 cup of pasta cooking water before draining.
- 7Step 7
Combine and Emulsify: Drain the tagliolini and immediately transfer it to the skillet with the prawn ragu. Add 1/4 cup of the reserved pasta cooking water and a drizzle of fresh extra virgin olive oil. Toss vigorously for 1-2 minutes to emulsify the sauce, ensuring every strand of pasta is coated beautifully. Add more pasta water if needed to achieve a silken consistency.
- 8Step 8
Serve: Divide the tagliolini among four warm pasta bowls. Generously shave the bottarga di muggine over each serving. Garnish with additional fresh parsley and a final drizzle of extra virgin olive oil. Serve immediately.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.