First of all, if you haven’t bought them already cleaned, clean the squid (here is the guide to do it best).
Peel and chop the onion and sauté it with oil in a saucepan, then add the peas and water and leave to cook for 10 minutes
Transfer to a blender, season with salt and pepper and blend until smooth.
Take the squid heads and cut them into strips about 1 cm wide to create tagliatelle.
Prepare an emulsion with garlic, oil, salt, pepper, lemon juice and chives, season them and let them rest for at least 5-10 minutes.
Transfer the tagliatelle and marinade to a pan and cook for about 5 minutes over medium heat, stirring occasionally, then leave to at least cool.
The squid tagliatelle are ready, all you have to do is plate them on their velouté and serve them.
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