Tagliolini with octopus and prawns

This dish, with simple and genuine flavors, enhances the home tradition with fresh pasta wrapped in a delicious sauce based on octopus and shrimp, enriched by the lively aroma of grated lemon zest. Perfect for both informal family lunches and special occasions, this dish becomes even more memorable when accompanied by a wine of fine organoleptic characteristics, turning into a refined choice to celebrate moments of conviviality. The undisputed protagonist of the recipe is pasta, which for us Italians is not just a food, but a cultural and identity symbol. Loved for its slightly sweet taste, perfect texture and ability to adapt to infinite combinations of condiments, pasta offers new sensory experiences every time. It is a simple food, made of semolina, water and love, humble and accessible, but at the same time extraordinarily versatile, rich in history and culture. Its origins date back to ancient times, when man abandoned nomadism to become a farmer, learning to sow and harvest wheat. Prawns are an excellent source of protein and vitamins, are low in calories and are an ideal food for a healthy and balanced diet. In addition, they are rich in selenium, a mineral that contributes to cancer prevention, strengthens the immune system and helps limit the formation of free radicals. Although this dish may seem sophisticated, I can reassure you that the preparation is simple. It starts with the cleaning of the octopus and shrimp. The octopus can be cleaned when cooked or raw; Personally, I prefer to make it raw. First, rinse it under cold running water, rubbing it with your hands to remove any traces of sand, paying particular attention to the suction cups. Then let's move on to the head: turn it upside down and, with a knife, remove the bag carefully so as not to break it. Remove the entrails and wash the octopus again under running water. We then proceed to remove the beak and extract the eyes without breaking them. Finally, beat the octopus with a meat mallet to soften the meat and make it more tender. Now let's see what we need to make our Tagliolini with Octopus and Prawns. Ingredients for the tagliolini 400 grams of re-milled durum wheat semolina 200 ml of warm water salt 2 tablespoons of extra virgin olive oil Ingredients for the dressing 400 grams of octopus 300 grams of shrimp 200 grams of cherry or plum tomatoes 1 clove of garlic 1/2 glass of white wine salt freshly ground black pepper chilli to taste extra virgin olive oil fresh parsley Preparation Let's start with the preparation of the fish: wash and carefully clean the octopus and shrimp following the instructions already described. Bring a pot of water to a boil and, when the water starts to boil, immerse and withdraw the octopus a few times, until the tentacles curl. At this point, immerse it completely and let it cook for about 40 minutes with the pot covered. Once cooked, let it cool in its cooking water, then drain it and cut it into pieces. In a large pan, heat a drizzle of oil with a clove of garlic. Add the chopped cherry tomatoes and let it flavor for a few minutes. Add the chopped octopus and the cleaned prawns, deglaze with the white wine and cook for about 5 minutes, stirring occasionally. Now let's move on to the preparation of the dough: put all the ingredients in the planetary mixer and operate the mixer. Work for a long time until you get a smooth and homogeneous dough. Cover the dough with a bowl and let it rest for 10 minutes. After resting, roll out the dough with a rolling pin until you get a thin sheet. Roll up the dough and cut it with a knife, creating tagliolini of the desired thickness. Bring plenty of salted water to a boil and cook the tagliolini for a few minutes, until they are al dente. Drain them and transfer them directly to the pan with the octopus and shrimp sauce. Stir well to flavor the pasta, then turn off the heat and stir in a drizzle of extra virgin olive oil. Complete with a sprinkling of pepper and chopped parsley.