Fusilli pasta with cuttlefish ink
Instructions
Clean the cuttlefish, cut them into strips and save their ink bag.
In a pan heat two tablespoons of olive oil and let wither the onion sliced very thin.
Add the cuttlefish and when took a slight colour cover with the white wine and let evaporate.
Add the tomato paste, add salt and pepper, cover, lower the heat and cook for an hour.
Boil the linguine al dente in salted water.
Pour the ink of cuttlefish in sauce and add chopped parsley.
Drain the pasta, move the pan of sauce and then on serving dish.
Accompanying wines: Malvasia Di Terracrea IGT Del Veneto, Montecarlo Bianco DOC, Raven Dove Platinum WINE of Sicily.
Ingredients and dosing for 4 persons
- 350 g of type pasta linguine
- 700 g of cuttlefish
- 1 glass dry white wine
- 2 tablespoons of tomato paste
- 1 onion
- Chopped parsley
- Olive oil
- Salt
- Pepper