Tagliatelle 203 with squid


Tagliatelle 203 with squid



  • Tagliatelle 203 La Molisana   320g
  • Cleaned squid   400g
  • Garlic cloves   2 pieces
  • Verdicchio white wine   200ml
  • Parsley   to taste
  • Extra virgin olive oil   to taste
  • Salt   to taste
  • Sweet pepper   to taste


In a pan brown the garlic and chopped pepper. Add the squid already cut into strips. Wet with the white wine and allow to evaporate. Add salt.

In boiling salted water cook the Tagliatelle 203, drain al dente and put them once again on a high flame in a pan with the squid sauce, adding the chopped parsley.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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