Venezian cuttlefish

Preparation:

Preparation: Clean the cuttlefish, removing the bone contained in the bag, the eyes and the beak. After removing the skin that covers them, detach the bag. Wash them in running water and keep the ink bag aside. Clean and finely chop the parsley. Put the cuttlefish in a pan over medium heat with the oil and the garlic clove; when the latter has become dark in colour, remove it and season the cuttlefish with salt and freshly ground pepper. Cook the cuttlefish for about twenty minutes on low heat with the pan covered, then sprinkle them with the wine and add the ink. During cooking, avoid uncovering the container, but shake it from time to time. When cooked, sprinkle the cuttlefish with parsley and serve with their sauce.