Spaghetti con le seppie

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

Spaghetti with cuttlefish

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

Europe
Italy
Naples
Fish course
Pescatarian
Pasta
Mediterranean
Venice

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