Garganelli With Scampi And Cuttlefish

Preparation:

Preparation: Fry the chopped onion in a pan with 2 tablespoons of oil; when it begins to brown, add the cuttlefish cut into cubes and strips. Brown everything for 2-3 minutes, sprinkle with a little sparkling wine, salt and pepper and add the tomato pulp. In another pan, brown the garlic in the remaining oil, add the chilli pepper and the chopped parsley; throw the washed scampi into the pan (first you need to cut the shell under the belly). Cook for 5 minutes, add the wine and let it evaporate. After cooking the cuttlefish for 10 minutes, add all the contents of the pan with the scampi and continue cooking for another 7-8 minutes on low heat. Finally, add salt. Boil the garganelli in plenty of salted water, drain and pour them into the pan with the fish, mix well and serve sprinkled with chopped parsley.