Cuttlefish Ink Fusilli

Preparation:

Preparation: Clean the cuttlefish well, cut them into strips and keep their ink bag. In a saucepan, heat two tablespoons of oil and let the onion cut into very thin slices wither. Add the cuttlefish and when they have taken on a light color, sprinkle them with the white wine and let it evaporate. Add the tomato puree, salt and pepper, cover, lower the heat and cook for an hour. Boil the linguine al dente in salted water. Pour the cuttlefish ink into the sauce and add the chopped parsley. Drain the pasta, pass it into the sauce pan and then onto the serving plate. Accompanying wines: Malvasia Di Terracrea IGT From Veneto, Montecarlo Bianco DOC, Corvo Colomba Platino IGT From Sicily.