Simple Italian recipes -
Spaghetti with Cuttlefish Calabrian Style ~ Spaghetti con le Seppie alla Calabres

Recipe Categories : | Italian | Cuttlefish | Seafood | Spaghetti | MAIN INDEX |

Serves : 2 as a main course

Ingredients :

• 1¼ lb small cuttlefish, fresh or frozen (the latter should be thawed)
• ¼ cup olive oil
• 1 small onion, finely minced
• 1 clove garlic, crushed
• 6 leaves fresh basil
• 2 tbsp tomato sauce
• 1 cup dry white wine
• ½ tspn sugar
• a dash of crushed red pepper, to taste
• salt to taste
• ¾ lb spaghetti

Preparation and Cooking Instructions :

1. Clean the cuttlefish, wash them well, and dice them.
2. Set the oil to heat in a skillet with the onion and the garlic, and when the onion has turned translucent add the cuttlefish and continue cooking over a brisk flame until they have colored.
3. Meanwhile, wash and dry the basil leaves. Stir into the cuttlefish together with the tomato sauce, sugar and pepper, and reduce the heat to a simmer. Continue cooking for about an hour, adding the wine a few tablespoons at a time each time the oil begins to separate from the tomato sauce.
4. In the meantime bring lightly salted pasta water to boil, and when the sauce is 10 minutes short of being done cook the spaghetti.
5. Cooks note : You may want to drain the spaghetti when they're barely short of being done, transfer them still dripping to the skillet, and toss them with the sauce.