Spaghetti with Cuttlefish Sauce

Spaghetti al Ragù di Totano

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is one of my all-time favourites, a delightful dish from Calabria using cuttlefish blended with garlic, tomatoes, olive oil and basil You could use squid (which is widely available frozen from supermarkets) or octopus instead of cuttlefish; and I have also used cubed monkfish, adding it into the pan with the oil, when none of the above were available.