Fresh pasta with succulent tomatoes, chilli and squid, topped off with salty bottarga, makes a superb summer dish.
2 courgettes, finely sliced using a mandolin, and cut to the same size as the tagliatelle
200g/7oz fresh tagliatelle (made above)
2 tbsp olive oil
1 garlic clove, finely chopped
200g/7oz fresh squid, cleaned, scored, sliced as thick as the tagliatelle
1 tsp chopped parsley
1 pinch dried chilli
salt and freshly ground black pepper
20g/¾oz bottarga, shaved
For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes.
Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting.
Add the tagliatelle cutter to the pasta machine and pass the pasta through the machine to make thin strips.
Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight or use immediately.
For the sauce, bring a large saucepan of salted water to the boil, add the tagliatelle and sliced courgettes and return to the boil for two minutes.
Heat a frying pan until medium hot, add the olive oil, tomatoes, garlic, squid and parsley cook gently for two minutes.
Add the pasta and courgettes to the frying pan and stir together.
Season with chilli, salt and freshly ground black pepper and scatter the bottarga on top.
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James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.
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