SPAGHETTI WITH CUTTLEFISH AND SQUID INK
Leonardo Pellacani
Menù Ingredients
q.s. Parsley
q.s. Garlic
q.s. Breadcrumbs
540 g Rough Spaghetti
450 g diced cuttlefish
Serve 6
In a pan with a drizzle of oil, brown the minced garlic with the parsley for few seconds. Add diced cuttlefish and Ènerodiseppia immediately, heating it for a few minutes. Meanwhile, cook the spaghetti in boiling salted water. When they are cooked al dente, drain them and toss for few minutes with the sauce prepared. Garnish with toasted breadcrumbs seasoned with garlic and parsley.
