Bandnudeln mit Frutti di mare

Ingredients

• 400 g tagliatelle
• 600 g squid
• 1 red bell pepper
• 1 garlic clove (finely chopped)
• Olive oil (extra virgin)
• 3 tbsp Lemon juice
• 1 tbsp lemon zest
• Fennel fronds (chopped)
• Salt
• freshly ground pepper

Instructions

1. 1.

   Slice the squid into rings, leaving the tentacles whole. Wash and halve the bell peppers, then cut lengthwise into thin strips.

2. 2.

   Heat 4 tbsp olive oil in a pan and sauté the squid over medium heat. Add garlic and pepper, sauté briefly. Stir in lemon juice and zest, season with salt and pepper. Set aside.

3. 3.

   Cook the Tagliatelle in plenty of salted water, drain, reserve some cooking liquid, add to the pan and mix well. Add 2-3 tbsp reserved liquid. Taste again and fold in fennel fronds.

4. 4.

   Serve immediately. A small fennel salad with oranges pairs nicely.