Spaghetti Con Le Seppie
Spaghetti with cuttlefish

8 cuttlefish
2 onions, finely chopped
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
8 oz peeled and chopped canned tomatoes
salt and freshly ground black pepper to taste Ib spaghetti

Clean the cuttlefish. Take care not to break the internal ink sac. The ink
can be added later (when tossing the pasta with the sauce) or discarded ..
Cut the cuttlefish crosswise into thin half circles .. Put the onion and
garlic in a large skillet with the oil and saute over medium heat until
they begin to change color. Add the cuttlefish and tomatoes. Season with
salt and pepper. Turn the heat down low, cover, and simmer for about 45
minutes, or until the cuttlefish are tender. . Add the ink, if using, and
stir over medium heat for 2-3 minutes .. Cook the spaghetti in a large pot
of salted, boiling water until at dente. Drain well and place in a heated
serving dish. Toss with the sauce and serve hot. Series: 4 . Prep: 20 min
.. Cooking: 1 br Leuel: 2


Reader's Digest The Encyclopedia of Italian Cooking


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