Linguine with cuttlefish and peas

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Cuttlefish150 g
• Peas80 g
• Tomato passata80 g
• Onion20 g
• Extra virgin olive oil2 teaspoons
• White wine40 ml
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

In season: April – June

Method

1. Rinse the cleaned cuttlefish, pat dry and cut into strips about 1 cm wide; peel and finely chop the onion; wash and chop the parsley.
2. Heat the oil in a saucepan over medium-low heat and soften the onion for 4 minutes, until translucent; turn up the heat, add the cuttlefish and fry for 3 minutes, until white and opaque.
3. Pour in the white wine and let it bubble off for 1–2 minutes, then add the tomato passata and the peas, season with salt, cover and cook gently for 20 minutes, until the cuttlefish is tender to a fork. Cuttlefish turns rubbery after a few minutes and only softens again with long cooking, so don't cut it short.
4. For the last 12 minutes, bring a pan of water to the boil, salt it and cook the durum wheat linguine for one minute less than the packet time; save a ladleful of the cooking water.
5. Drain the linguine into the saucepan and toss for a minute over medium heat with a splash of cooking water, until the sauce coats them; finish with the parsley.