Coastal Comfort and Mediterranean Wines
Silky tagliatelle tossed with tender chipirones (baby squid), lightly sautéed with olive oil, white wine, and fresh herbs. The squid adds a delicate briny sweetness that pairs beautifully with the pasta’s richness, while a touch of chili, parsley, and lemon zest keeps the dish bright and aromatic. Simple, elegant, and full of Mediterranean character.
Ingredients
Serves 2
160–180 g tagliatelle
250–300 g chipirones (baby squid), cleaned
(bodies whole, tentacles separated)
2 tbsp olive oil
1 small shallot, finely chopped
1 small garlic clove, finely sliced or minced
½ fresh red chili, finely sliced (optional)
60 ml dry white wine (or use a splash of rice vinegar + water)
1 tbsp butter (optional but adds richness)
1 tbsp tamari sauce
Zest of ½ lemon
1 tbsp lemon juice
Handful of parsley finely chopped.
Freshly cracked black pepper
Salt, to taste
Instructions
Cook pasta
Bring a pot of salted water to a boil.
Cook tagliatelle until al dente.
Reserve ½ cup of pasta water, then drain.
Sear the chipirones
Pat the baby squid dry (important for browning).
Heat 2 tbsp of olive oil in a large pan over high heat.
Add chipirones and tentacles.
Sear 1–2 minutes only — just until they firm up and lightly curl.
(Overcooking makes them tough.)
Season lightly with salt and pepper, then remove and set aside.
Make the aromatic base
In the same pan, lower the heat to medium.
Add shallot (or celery) and sauté until soft.
Add garlic and chili; cook 20–30 seconds.
Deglaze with white wine and let it reduce by half.
Build the sauce
Add butter, tamari, lemon zest.
Add a splash of pasta water to create a light emulsion.
Finish
Return the chipirones to the pan.
Add the cooked tagliatelle and gently toss.
Add lemon juice and parsley.
Adjust seasoning with salt, pepper, or more tamari to taste.
If needed, loosen the sauce with extra pasta water.
To Serve
Top with extra parsley and a drizzle of good olive oil.
Optional: add a pinch of chili flakes or a few cherry tomato halves sautéed quickly for sweetness.
Wine Pairing Suggestion
Vermentino di Sardegna (Sardinia)
A bright, sun-kissed white with aromas of citrus peel, Mediterranean herbs, and a gentle whisper of sea breeze. On the palate it is crisp and refreshing, carrying subtle notes of lemon, green melon, and coastal salinity. Its clean, herbal lift mirrors the lightness of the dish and highlights the tender sweetness of the chipirones.
Verdicchio dei Castelli di Jesi Classico Superiore (Marche)
Elegant and subtly complex, Verdicchio offers layers of green apple, lime, and a delicate almond nuance beneath its mineral spine. The wine feels poised and vibrant, adding a refined clarity to each bite of pasta while echoing the dish’s citrus and herbal accents.
Fiano di Avellino – Campania, Italy
A richer, softly textured white with aromas of pear, orange blossom, and hints of honeyed citrus. Its gentle smokiness and silky depth bring a warm, rounded counterpoint to the tender squid and glossy pasta, creating a luxurious Mediterranean harmony.
Albariño – Rías Baixas, Spain
Fragrant and lively, Albariño bursts with lime zest, white peach, and the cool freshness of Atlantic air. Its crisp energy brightens the flavors of the dish, enhancing the natural sweetness of the chipirones and adding a coastal vibrancy that feels effortless and pure.
Txakoli (Getariako Txakolina) – Basque Country – Spain
Light, electric, and slightly fizzy, Txakoli delivers notes of green apple, citrus, and salty minerality. It is refreshing snap cuts through the richness of the pasta, giving every bite a clean, lifted finish. A joyful, beach-side style that brings a playful brightness to the dish.