Ingredients for people 4
20 Small cuttlefish (little shoes) with liver and skin
320 g of Verrigni spaghetti
2 cloves of garlic
1 spring onion cut into julienne strips and blanched in salted water
150 cl of fish broth
5 parsley stalks
Coarsely chopped parsley leaves at the moment
Salt, pepper and red pepper to taste
to taste White wine
Method :
Clean the cuttlefish taking care not to remove the black sac, the liver and the skin.
In a large pan, preferably copper, put oil, parsley stalks, garlic, spring onion and deglaze with white wine. Let it evaporate and then add the fish stock.
In another pan, possibly non-stick, sear the cuttlefish with plenty of very hot oil.
Cook the spaghetti in salted water, taking care to leave them al dente
Sauté them in the pan, tie them well and add the cuttlefish, check for salt, add the chopped parsley and a little cooking water.
Arrange on the plate and serve piping hot
