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Tagliatelle with squid and bottarga

Fresh pasta with succulent tomatoes, chilli and squid, topped off with salty bottarga, makes a superb summer dish.

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For the pasta

  • 200g/7oz Italian '00' flour
  • 7 free-range eggs - 1 whole, 6 yolks only
  • 50g/2oz fine semolina flour

For the sauce

  • 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
  • 8 datterini tomatoes, or other small tomatoes, peeled
  • 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/┬żoz bottarga, shaved