Spaghetti with cuttlefish and peas

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Cuttlefish150 g
• Peas120 g
• Tomato passata100 g
• Onion30 g
• White wine30 ml
• Extra virgin olive oil10 g
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

In season: April – June

Method

1. Clean the cuttlefish if not already cleaned: remove the bone, innards, ink sac, eyes and beak, peel the body and rinse well; cut the body into strips about 1 cm wide and the tentacles into small pieces. Peel and finely chop the onion.
2. In a saucepan heat the oil over a medium-low heat and sweat the onion for 3–4 minutes, until translucent; turn the heat up to medium-high, add the cuttlefish and fry for 3 minutes, until white and opaque.
3. Deglaze with the white wine and let it evaporate for 1–2 minutes, until you can no longer smell the alcohol; add the passata, the peas and a pinch of salt.
4. Cover and cook for 20 minutes over a low heat, stirring now and then and adding a splash of water if it dries out, until the cuttlefish is tender.
5. In the last quarter of an hour bring the pasta water to the boil, add salt and cook the spaghetti for the time on the packet, until al dente.
6. Drain the spaghetti, keeping a little cooking water, and toss them in the sauce for 1 minute over a high heat, until well coated; finish with chopped parsley.