Tagliatelle con Calamari

Tagliatelle con Calamari
  • 6 servings
  • 0:25 Preparation
  • 0:45 Cooking
  • 1:10 Total Time


Add all
  • 1 1/3 lb
    (600 g)


  • 14 oz
    (398 mL)

    can plum tomatoes

  • 1 cup
    (250 mL)

    sliced white mushrooms

  • 5 Tbsp.
    (75 mL)

    olive oil

  • 2 lb
    (1 kg)

    small squid, cleaned and cut into pieces

  • 3

    garlic cloves, minced

  • 1

    small jalapeño, chopped

  • 3/4 cup
    (190 mL)

    white wine

  • Salt and pepper to taste

  • 2 oz
    (60 g)

    frozen cooked Nordic shrimp, thawed

  • 1 Tbsp.
    (15 mL)

    chopped parsley


Cook tagliatelle according to package instructions. Drain and set aside.

Dice tomatoes and set aside.

Brown mushrooms in 2 Tbsp. (30 mL) olive oil.

Cook uncovered for another 5 minutes.

In a pot, heat 3 Tbsp. (45 mL) olive oil. Add squid, garlic and jalapeño. Cook on high, 3 minutes.

Add white wine.

Season and cook on medium-high until reduced by half.

Add tomatoes and cook covered for 10 minutes.

Add mushrooms, shrimp and cooked pasta.

Heat together for 2 minutes.

Serve immediately, sprinkled with chopped parsley.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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