Linguine In Cuttlefish Ink Sauce
By: Anna Molino
Published: Tuesday, September 28, 2010 - 10:16am

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

1 Clean and wash the squid under the running water (clean will be approximately 350 grams) set aside the ink sack . 2 Wash peel tomatoes, remove seeds and cut into cubes. 3 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. 4 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. 5 When cooked put the remaining diced tomatoes and cover the pan. 6 Cook the linguine in plenty of water (I did not salt, the sauce is tasty) drained al dente and served with cuttlefish ink sauce.