Tagliolini alla Mediterranea/La Bottega

WSVN — How does a seafood dish from Venice, Italy sound for dinner? A South Florida chef says it’s easy to make, and good for you, too. Let’s grab a Bite with Belkys.

The Chef: Igor Ferraro
The Restaurant: La Bottega in Coconut Grove
The Dish: Tagliolini alla Mediterranea

Ingredients:
1 portion Tagliolini colored with squid ink
1/3 cup extra virgin olive oil
1 clove of garlic
1 jumbo shrimp
6 rings of calamari
1 large sea scallop
2 tablespoons of white wine
4 leafs of fresh basil and one tip to decorate
10 – 15 cherry tomatoes
10 capers
8 black olives
Paprika for garnish

Method of Preparation:

– Start by putting olive oil in a hot pan. Add garlic, cherry tomatoes, salt and pepper, and white wine. Give it a toss. Next, add black olives, capers, a bit of boiling water and chopped basil.

– Chop scallops and add to the pan along with chopped calamari and chopped jumbo shrimp. Mix well and sauté for about 5 minutes.

– Now it’s time for the pasta. Chef Igor made Tagliolini colored with squid ink, which gives it a salty flavor. You can make your own or buy it fresh at many grocery stores. Dry pasta works just as well, though, if you prefer. If you’re using fresh pasta, put it in boiling water for about three minutes. When it’s ready, take the garlic out of the seafood and pour the pasta into the pan. Give it a toss to mix well.

To Plate:
Chef plates in a bowl and garnishes with pepper, extra virgin olive oil, a sprig of basil and a sprinkle of paprika.

Serving suggestion: Pinot Grigio

Serves: 1

La Bottega
3540 Main Highway,
Coconut Grove, FL 33133
305-444-3493
http://www.labottegasociale.com/