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Squid and cuttlefish linguine

Pasta with a sauce made of seafood is a classic in Italian cuisine. The variations are the usual "red" that is prepared using a tomato or "white", which then is light green because it uses parsley.


* 2 pounds Cuttlefish
* 1 pound and half (1.5 lb) Linguine Pasta
* 5 peeled ripe tomatoes; or use canned (3 large cans)
* Parmesan cheese, to your taste
* 1 Onion
* 2 cloves Garlic
* chopped fresh Parsley
* good quality extra-virgin olive oil
* Salt and pepper to taste


Peel the squid and remove the bone, the eyes, rinse thoroughly, cut into strips and chop coarsely the tentacles.
Put in a saucepan some olive oil, pressed-in garlic, the chopped onion and chopped tentacles; cook to brown a little, then add the squid and stir for a while.
Add the tomatoes, season with salt and crushed black pepper to taste and continue cooking over moderate heat until the cuttlefish will be well done. For the
cuttlefish to be tender cook slowly but for a long time. During cooking, add a few tablespoons of warm water if the sauce thickens too much.
Cook the linguine pasta in plenty of lightly salted boiling water until al dente and drain it,
pour into a serving platter, sprinkle with freshly grated cheese with finely chopped parsley, with the cuttlefish sauce and serve immediately.
If you like keep some grated parmesan or pecorino romano for you guests if case they need more.
As is, this recipe yields 6 generous portions.
Buon appetito!