Ingredients for 4 people
- 8 nests of Canuti Tagliolini with Squid Ink (about 360g)
- 50g courgette
- 50g wild asparagus
- 50g button mushrooms
- 50g carrot
- 2 eggs
- 50ml fresh cream
- 50g grated Parmigiano Reggiano cheese
- 120g musky octopus
- 4g chopped parsley
- Salt and white pepper
- Crushed chilli
- Extra virgin olive oil
Cook the diced vegetables in a non-stick pan with extra virgin olive oil, adding salt and pepper to taste.
Mix the egg with the cream, Parmigiano Reggiano and pepper.
Quickly cook the musky octopus in a non-stick pan with a little extra virgin olive oil and a pinch of crushed chilli.
Cook the Canuti Tagliolini with Squid Ink in abundant boiling salted water, drain and toss with the vegetables. Add the egg mixture and mix quickly into the pasta.
Arrange the nests of pasta on the serving dishes and garnish with the crispy musky octopus and a sprinkling of chopped parsley.