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Cuttlefish ink spaghetti

Cuttlefish ink spaghetti

Ingredients

For 4 persons
  • spaghetti

    Spaghetti

    320 gr
  • seppie

    Cuttlefish

    700 gr, pre-cleaned, with ink sacs
  • Aglio

    Garlic

    1 clove
  • oil

    Extra virgin olive oil

    q.s.
  • vino bianco

    White wine

    80 ml
  • prezzemolo

    Parsley

    Chopped, q.s.
  • Sale e pepe

    Salt

    q.s.
  • Peperoncino

    Chilli pepper

    q.s.

Preparation

Separate the tentacles from the body and wash the cleaned cuttlefish with running water.

Cut into strips, leaving the tentacles intact. 

In the meantime, boil the spaghetti in plentiful water.

Brown a chopped garlic clove with a drizzle of oil, add the cuttlefish and let it brown for 5 minutes.

Simmer with white wine until reduced and season with a pinch of salt and chilli pepper, then adding the ink sacs.

Press the sacs and stir so as to flavour the cuttlefish.

Drain the pasta once 'al dente' and sauté with the cuttlefish.

Add a handful of freshly chopped parsley and serve while still hot.

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