Linguine with cuttlefish
Instructions
Clean the cuttlefish taking aside a ink bag.
Fry the onion for 5 minutes in olive oil, add the cuttlefish, the tomatoes in pieces, salt and pepper.
Cover and simmer gently, stirring, for 1 hour or more.
When cooked, add the cuttlefish and the wine and let thicken.
Boil the pasta, serve with the gravy and cheese.
Ingredients and dosing for 4 persons
- 350 g of type pasta linguine
- 450 g of small cuttlefish
- 60 g of olive oil
- 1 glass dry white wine
- 2 peeled tomatoes
- == 1 sliced onion
- 50 g of grated pecorino cheese
- Salt
- Pepper