Cuttlefish Ink Linguine

Preparation:

Preparation: Thoroughly clean the cuttlefish, remove the bone and recover the vesicle with the ink, taking care not to break it. Wash the cuttlefish and cut the larger ones into strips. The tufts and the very small ones can be left whole. Pour the oil into a pan, add the butter and brown the garlic and thyme over medium heat. You can then delete them or leave them as you like. When the butter starts to bubble, add the cuttlefish. Mix and leave to flavor for 1 minute. Pour in the white wine and cook over high heat for 10 minutes. Salt and pepper at the end of cooking. Drain them, collect them in a cup and keep them warm covered. Bring a pot of salted water to the boil and cook the linguine al dente. Meanwhile, place the vesicles of cuttlefish ink in the cuttlefish cooking liquid and mash them with a fork. Stir and leave to thicken over high heat for 2-3 minutes. Drain the linguine and pour them into the pan with the black sauce. Stir them thoroughly over high heat for 1 minute. Sprinkle them with chopped fresh parsley and arrange them on individual plates. Cover the linguine with the white cuttlefish creating a pleasant contrast of colours.