Tagliatelle with cuttlefish and mushrooms

Name: Tagliatelle with cuttlefish and mushrooms
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Egg Tagliatelle pasta 0.7 lb; Porcini mushrooms 14.1 oz; Cuttlefish already cleaned 14.1 oz; Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Thyme to taste; Rosemary to taste; Extra virgin olive oil to taste; Black pepper to taste; Rosemary 1 sprig

it br es fr de

433

Calories per serving

Lactose Free

Energy Kcal 433
Carbohydrates g 65.4
of which sugars g 4
Protein g 23.3
Fats g 8.7
of which saturated fat g 2.11
Fiber g 8.6
Cholesterol mg 123
Sodium mg 387

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Tagliatelle with cuttlefish and mushrooms is a dish that really really shows what Emilia-Romagna does best—simple food, made with super fresh ingredients, and it ends up tasting like way more than the sum of its parts. The mix of tender tagliatelle and small, flavorful cuttlefish brings a fun twist to what folks expect from a classic mushroom pasta. And look, when autumn rolls around in northern Italy, people totally look forward to making this kind of Italian seafood pasta. Why? Because the mushrooms are at their best, and the fresh moist cuttlefish brings a bit of the sea to the table. No question.

There’s nothing fancy going on here, just good stuff—think earthy porcini mushrooms, a handful of chopped aromatic herbs, and a splash of olive oil. The aroma? Enveloping—you know you’re in for a treat. Regional kitchens in Emilia-Romagna love dishes like this because they can be put together quickly, but never taste rushed. Really. There’s a certain way locals clean their porcini mushrooms—careful and gentle, making sure the golden bits stay crisp and full of flavor. It really pays off in every bite.

This isn’t just another seafood pasta recipe; it’s something special. Comes from using what’s fresh and local, and keeping things straightforward. Even if you’re not in Italy, you can still get a feel for those tagliatelle with cuttlefish and mushrooms vibes just by picking out good mushrooms. And you know, taking a little extra time with the herbs. A lot of people are surprised at how easy a cuttlefish pasta recipe like this can be, and how much it stands out compared to a regular mushroom pasta dish.

Every forkful? Has that mix of tender pasta, juicy cuttlefish, and earthy mushrooms, with the herbs popping through. It’s the kind of food that feels cozy but also kind of special—Emilia-Romagna, all the way. Whether you're a seasoned cook or just starting out, this dish is a celebration of Italian culinary values, focusing on fresh, seasonal ingredients and simple yet flavorful cooking. Which is great.

How to prepare Tagliatelle with cuttlefish and mushrooms

To prepare tagliatelle with cuttlefish and mushrooms, start by cleaning the porcini mushrooms. Scrape the stem of the mushrooms with a small knife 1, and wipe the cap with a piece of damp paper to remove excess dirt. It's best to minimize the contact of porcini with water. At this point, separate the caps from the stems 2. Cut the stems into small cubes 3.

Slice the caps into thin strips 4. Now prepare the cuttlefish, which for convenience are already cleaned, otherwise you can follow the guide on the website How to clean cuttlefish. Separate the tentacles from the body 5. Chop the cuttlefish tentacles 6.

Cut the rest lengthwise into strips 7. Pluck a few sprigs of thyme to use during the final cooking stage. Heat a little olive oil very well in a pan, add the rosemary sprig and the garlic clove 8, then add the chopped cuttlefish tentacles 9.

Also add the porcini cubes 10. Sauté well on high heat for about 5 minutes. Remove the garlic and rosemary 11, add a generous ladle of water 12, and adjust the salt.

Add the rest of the mushrooms 13. Meanwhile, cook the pasta, which you will drain al dente directly into the pan 14. Finish cooking the pasta by adding the rest of the cuttlefish 15.

Also add some cooking water, as needed 16. Finish with a drizzle of olive oil and the plucked thyme 17. The tagliatelle with cuttlefish and mushrooms are ready 18.

Storage

It is recommended to consume the tagliatelle with cuttlefish and mushrooms immediately to maintain the texture. If needed, you can store it for one day in the refrigerator in a closed container.