Marinated Cuttlefish ‘Tagliatelle’ with Pea Velouté

Stewed cuttlefish and peas is a classic Italian dish. However, my favourite way to enjoy cuttlefish is raw, marinated and thinly sliced, like tagliatelle, as is traditional in southern Italy. This recipe combines the traditional flavour pairing with the cuttlefish ‘tagliatelle’. It only uses the cuttlefish bodies, so keep the heads and tentacles for a stew.