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Pasta with cuttlefish

Spaghetti with cuttlefish!

I can safely say that these spaghetti, for forty years, one of my warhorses;

always appreciated by my guests and, ultimately also quite simple to prepare, at least compared to the brightness of the final dish you get.

Basically the part that takes a little 'more time and attention is related to the cleanliness of cuttlefish, which must be those tiny.

And, if your fish has patience, can you find them already cleaned, only to be cut and wash.

Everything else follows the normal procedure of a quick sea-sauce in a pan and do not need ingredients that are difficult to find.

The only astuteness to keep in mind is that in this preparation the pasta will be drained very al dente in order to finish cooking in the pan absorbing the sauce intentionally left still fluid, not only the liquid but especially all the aroma and flavor of the sauce.

And now, starting as always from the ingredients, let's start cooking!

Ingredients for four people:

pasta (spaghetti)

g

280

cuttlefish

g

300

extra virgin olive oil

TS.

3

onion

pc.

1

garlic

clove

1

White wine

ml.

50

tomato puree

TS.

4

tomato concentrate

ts.

1

sugar

pinch (made with three fingers)

1

parsley

Ad Lib.

salt and pepper

q.s.

extra virgin olive oil

TS.

3

Preparation:

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Clean the cuttlefish and separate the legs from the bag.

Wash well and cut the tentacles into small pieces.

The bags, however, cut into strips and keep aside.

Chop the onion and crush (or finely chop) the garlic clove.

Heat the oil in a large pan (then also serve to make the dough flavor while complete cooking) and brown gently onion and garlic.

Add the chopped tentacles and let them cook for a few minutes.

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Then complete with the striped bags, sprinkle with white wine and just blend with salt and pepper.

Meanwhile, put to cook the water for the pasta.

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Add the tomato concentrate, a pinch of sugar and half of the parsley, chopped.

Cook just simmering and toss the pasta. If the sauce tends to dry out, add a little 'cooking water: liquid should be slightly to the end.

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Once the pasta is just al dente, drain and immediately pour into the pan now at very high flame.

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Sauté the spaghetti for a few minutes to let it dry and absorb the sauce.

Season with the remaining parsley, chopped with hands, and serve immediately on the table directly from the pan.

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Bon appetit!

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ADVICES AND NOTES:

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