Name: Spaghetti con le seppie (Spaghetti with cuttlefish)
Yield: Serves 6
Cuisine: Italy
Ingredients: salt and freshly ground black pepper; 250 g/9 oz fresh tomatoes, peeled and seeded, or canned plum tomatoes; 150 ml/5 fl oz/⅔ cup red or dry white wine; ½ tsp crushed dried chillies; 500 g/1 lb 2 oz cuttlefish or squid; 350 g/12 oz spaghetti; 6 tbsp extra virgin olive oil; 2 garlic cloves, finely chopped; 1 onion, finely chopped; 3 tbsp chopped flat-leaf parsley

Preparation info

Serves
6

Difficulty
Medium

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

You can use squid, although cuttlefish are better, having a more distinctive flavour. The cuttlefish should be small. I hope you have an obliging fishmonger who will clean them for you; otherwise, follow my instructions at the beginning of the recipe. It is not a difficult job, only very messy.

Ingredients

500 g/1 lb 2 oz cuttlefish or squid
6

Method

To clean the cuttlefish (or squid), hold the body sac in one hand and with the other hand pull off the tentacles. As you pull, the internal organs should all come out of the sac. Reserve the tentacles and the body and discard the entrails. Remove the bone (with squid, this is thin and clear) from the sac and peel off as much as you can of the thin dark skin covering the body sac. Wash thoroughl