Whole wheat pasta with cuttlefish and artichokes

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Cuttlefish150 g
• Artichokes120 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• White wine40 ml
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

In season: November – April

Method

1. Clean the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, halve them, scoop out the choke and cut into thin wedges. Rinse the cleaned cuttlefish and cut into strips about 1 cm wide.
2. Heat the olive oil in a wide frying pan over medium heat with the crushed garlic for a minute, add the artichokes with a splash of water and a pinch of salt, cover and cook for 10 minutes, until tender.
3. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the wholemeal pasta; cook for the time on the packet, usually 10–12 minutes, until al dente.
4. Add the cuttlefish to the artichokes over medium-high heat, deglaze with the white wine and cook for 5 minutes, until the cuttlefish is white and tender and the wine has evaporated; remove the garlic.
5. Drain the pasta, keeping a small ladle of the cooking water, and toss it in the sauce for a minute, loosening if needed; finish with chopped parsley.