Fresh pasta with broad bean and baby cuttlefish salad.



Tagliatelle 300 gr.

For Baby Cuttlefish bundles:

Baby Cuttlefish 400 gr.

Smoked Iberian bacon 150 gr.

For sauté vegetables:

Peeled fresh beans 100 gr.

Fresh peas 100 gr.

Red tomato 2 pieces.

Chopped pine cones 20 gr.

Olive oil 2 tablespoons.

For the garlic puree:

Garlic 8 - 10 cloves, depending on the size.

Extra virgin olive oil 200 ml.

For ink oil:

Squid ink 3 packs.

Olive oil 70 gr.


Maldon salt; a pinch.

Cut chive for decoration.


For tagliatelle: Cook the pasta in water until "al dente", wash and put it aside.

For baby cuttlefish bundles: Cut the bacon into thin strips. Bind the baby cuttlefish with the cut bacon.

For vegetable sauté: Wash and peel the tomatoes. Cut them into medium sized dice. In a frying pan, over high fire, sauté with the rest of vegetables and the chopped pine cones. Taste, and add salt if necessary.

For the garlic puree: Sauté the garlic with olive oil over medium heat, until they reach a slightly toasted color and are slightly soft. Drain and grind emulsifying with some of the sauté oil until obtain a homogenous puree that can be strained through the strainer.

For squid ink oil: Heat the oil in a saucepan and add the inks keeping the fire medium high for 10 minutes. Let it harden lightly and then strain it and add salt if necessary.


The pasta will stay warm longer, so start by stirring in olive oil over a high heat, add the previously sautéed vegetables and a few tablespoons of ink oil, stir gently until the pasta is even colored. 
Then simmer the baby cuttlefish at high fire until brown.  

To plate up, put several “points” of garlic puree in the center, place the pasta and several bundles of baby cuttlefish on top.

Finish with Maldon salt flakes, a strip of extra virgin olive oil and chopped chives.

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