Maltagliati with seafood ragu

Comforting richness of a seafood ragu paired with perfectly textured maltagliati. This gentle yet flavourful sauce, brimming with mussels, prawns and cuttlefish, balances the depth of slow-cooked tomatoes and herbs with a fresh, light seafood twist, making each bite wonderfully satisfying.

By Matt Tebbutt
From Saturday Kitchen

This recipe earns a Nutri-score B for its mix of lean protein from seafood, fresh herbs, and moderate fat content. It offers a nutritious meal option that’s rich in flavour but light on saturated fats. Ideal for a wholesome yet indulgent dinner.

Method

1. Sauté the veggies: Warm olive oil in a large saucepan on low heat. Add finely chopped onion, sliced garlic, chopped celery, and sliced fennel. Let them cook gently for 20 minutes until soft and aromatic.
2. Cook the mussels: In a separate large pan over medium-high heat, simmer the mussels with white wine until they open up. Toss out any that stay closed.
3. Build the ragu base: Add crushed fennel seeds, bay leaf, chopped thyme and tarragon plus red wine to the vegetable pan. Let it reduce by half, then pour in chopped tomatoes and reduce again by half.
4. Add cuttlefish and simmer: Stir in the cuttlefish strips, and gently simmer for 1 to 1½ hours until tender. This slow cooking yields a rich, flavourful sauce.
5. Make the pasta dough: Place ’00’ flour and fine semolina on a flat surface or large mixing bowl. Make a well in the centre, crack in the eggs, and mix gradually using a fork or your hands. Knead gently on a floured surface, stretching and rolling until smooth and soft. Wrap in cling film and chill for at least 30 minutes.
6. Finish the ragu: Season the sauce with salt and pepper. Stir in the cooked mussels with their liquor, chopped parsley, and prawns. Keep warm on very low heat.
7. Cook the pasta: Cut the rested pasta dough into random shapes using a knife or pasta cutters. Boil in salted water until al dente. Drain well.
8. Serve: Toss the cooked maltagliati with the seafood ragu and divide into warm bowls. Finish with a generous sprinkle of finely grated Parmesan for a rich, savoury finish.

Suggested Wine Pairing

Here are three excellent wines under £12.50 readily available in UK supermarkets that enhance the delicate yet rich flavours of this seafood pasta dish:

• Pontificis Picpoul de Pinet: A crisp, citrus-driven white that complements the fresh seafood and mild fennel notes perfectly.
• La Scolca Gavi: Elegant and floral with fresh acidity, it balances the creamy texture of the ragu and the richness of Parmesan.
• Sainsbury’s Taste the Difference Pinot Grigio: Light, refreshing, and versatile, this wine cuts through the ragu’s richness while enhancing the pasta’s wheat flavours.

What can you serve with this

1. Garlic bread: Perfect for soaking up the luscious ragu sauce that clings to the maltagliati.
2. Mixed green salad: Crisp and lightly dressed salad adds contrast and freshness to the rich seafood flavours.
3. Grilled asparagus: Offers a smoky crunch that pairs well with the tender seafood and herbs.
4. Lemon wedges: A squeeze of fresh lemon brightens the dish and cuts through the richness.
5. Light white wine spritzers: A refreshing drink option to balance the hearty pasta.

FAQs for Maltagliati with seafood ragu

• What is maltagliati? Maltagliati means “badly cut” in Italian, referring to irregularly shaped pasta pieces often leftover from pasta making.
• Can I use store-bought pasta? Absolutely! Fresh or dried pasta works well if you don’t want to make your own dough.
• How long does the ragu take to cook? Simmering the ragu for 1 to 1½ hours allows the seafood to become tender and the flavours to develop.
• Can I substitute other seafood? Yes, feel free to use squid, clams, or other shellfish you prefer.
• Is this recipe gluten-free? Not as written, but you can make gluten-free pasta with alternative flours.
• How should I store leftovers? Refrigerate in an airtight container for up to 2 days. Reheat gently to avoid overcooking the seafood.

Nutri-score Health Check

This dish receives a Nutri-score of B, reflecting a nutritious balance of lean proteins from seafood, fresh herbs and vegetables, alongside moderate amounts of carbohydrates and fats.

Positive Factors

• Seafood: provides lean protein rich in omega-3 and essential nutrients
• Fresh herbs and vegetables: add vitamins, antioxidants and dietary fibre
• Use of olive oil: offers heart-healthy fats

Negative Factors

• Parmesan cheese: contributes saturated fats
• Refined flour: used in pasta dough has lower fibre content
• Cooking time: longer cooking might reduce some vitamin content

The Nutri-score is an automated calculation from ingredients and is for general guidance only.