Ingredients
For 4 persons-
Spaghetti
320 gr -
Cuttlefish
700 gr, pre-cleaned, with ink sacs -
Garlic
1 clove -
Extra virgin olive oil
q.s. -
White wine
80 ml -
Parsley
Chopped, q.s. -
Salt
q.s. -
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.