Recipe Archives->Pasta->Spaghetti Cuttlefish

Spaghetti Con Le Seppie (Spaghetti with Cuttlefish)
Serves: 4 

8 cuttlefish
2 onions, finely chopped
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
8 oz peeled and chopped canned tomatoes
salt and freshly ground black pepper to taste 
1 lb spaghetti

Clean the cuttlefish. Take care not to break the internal ink sac.
The ink can be added later (when tossing the pasta with the sauce)
or discarded.

Cut the cuttlefish crosswise into thin half circles.  Put the onion
and garlic in a large skillet with the oil and saute over medium
heat until they begin to change color. Add the cuttlefish and
tomatoes. Season with salt and pepper. Turn the heat down low,
cover, and simmer for about 45 minutes, or until the cuttlefish are
tender. Add the ink, if using, and stir over medium heat for 2-3
minutes.

Cook the spaghetti in a large pot of salted, boiling water until
at dente. Drain well and place in a heated serving dish.  Toss with
the sauce and serve hot.

Printable version: spaghetti-cuttlefish.txt.