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Cuttlefish
ink pasta
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400
gr. (16 oz) linguine pasta
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2 cuttlefish weighing about 300 gr. (12 oz) each
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4 garlic
cloves, finely chopped
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a
dash of white wine
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200 gr. (8
oz) tomato puree
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water
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2 dl. (6
fl oz) olive oil
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salt
and pepper
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salted
ricotta cheese (optional)
Clean the cuttlefish, remove the small black ink
sacks putting them into a bowl. Squash the sacks, and diluite with a
little water. Cut the cuttlefish into strips and sauté in a saucepan with
garlic and oil. When brown, add a dash of wine, the tomato puree and the
ink. Add more water, correct the salt, add pepper and then cook for about
15 minutes over a moderate heat. Boil the pasta in plenty of salted water.
When cooked "al dente", drain and mix with the sauce over the
heat for a few more minutes. Serve hot.
Variation: sprinkle finely grated salted ricotta cheese
over the pasta.
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