| Cuttlefish ink spaghetti | |||||||||
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INGREDIENTS:
PREPARATION: Clean and peel the cuttlefish, keeping the ink bladders. Wash repeatedly under running water, split the tentacles and slice the bags. Place the tomatoes in hot boiling water for a few second, run under cold water, peel, remove the seeds and chop finely. Peel the onion and slice very thinly. Finely chop the garlic. Heat the oil in a pan and sweat the onion and garlic until they start browning. Add the cuttlefish and cook on a high heat for a few minutes. Stir often. Add salt and pepper to taste. When the water from the cuttlefish has almost completely evaporated, add the tomatoes and, after a few minutes, the ink bladders. Lower the heat. Continue cooking with the lid on for approximately 20 minutes or until the cuttlefish is tender. To prevent the cuttlefish from becoming too dry, add a little water as needed. Cook the pasta and drain when "al dente". Mix in the cuttlefish sauce and sprinkle with chopped parsley. For a more colourful presentation, also sprinkle with some ripen chopped tomatoes. When using frozen cuttlefish, the ink bladders will already have been removed. Use a sachet of preserved cuttlefish ink instead. |
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