Spaghetti In Black

Preparation:

Preparation: Wash the cuttlefish well, clean them and keep the ink sachets which you will put in a cup diluting them with a little hot water. Cut them into not too large pieces, cook them with the oil, garlic and parsley, salt and pepper. After about a quarter of an hour add the black ink and the peeled tomatoes, finishing cooking. You will thus have obtained the black sauce with the cuttlefish, which you will transfer into the usual pan, in which you will quickly sauté the spaghetti, drained well al dente.