Risotto con le seppie

• 1 pound (450 g) small cuttlefish
• 1 garlic clove
• l

Clean the cuttlefish, reserving the small ink sacs. Wash and dry the cuttlefish. Cut the tentacles into small pieces and the bodies into small strips. Chop together the garlic clove, parsley leaves, and anchovy. Put the mixture in a saucepan with the oil and sauté over medium heat for a couple of minutes, or until the anchovy is completely dissolved. Add the cuttlefish and a grinding of pepper