Linguine In Cuttlefish Ink Sauce

Photo: Anna Molino

Ingredients

350 grams linguine or spaghetti

500 grams Cuttlefish

1 ink sack of a cuttlefish

3 medium size ripe tomatoes

1 small onion

1 clove garlic

1/2 cup white wine

3 tablespoons oil

Sale

Chili if you like

Preparation

Clean and wash the squid under the running water (clean will be approximately 350 grams) set aside the ink sack .

Wash peel tomatoes, remove seeds and cut into cubes.

In a pan with the olive oil fry the chopped onion the clove of garlic, add the cuttlefish, cut into pieces the size of a postage stamp. Brown them well for 5 minutes, pour the white wine and bring the mixture to simmer.

Add half the diced tomato, (the others will need it later), the ink sack of the cuttlefish and cook for about 20 minutes salt in moderation , add some water if needed.

When cooked put the remaining diced tomatoes and cover the pan.

Cook the linguine in plenty of water (I did not salt, the sauce is tasty) drained al dente and served with cuttlefish ink sauce.