Pasta with Cuttlefish Sauce

Ingredients (Serves 4)

• 300 g (10.5 oz) spaghetti
• 800 g (1.7 lb) cuttlefish
• 500 g (1 lb) tomato pulp
• 4 cloves of garlic
• 60 g chopped onions
• 30 g (1 oz) chopped parsley
• 150 ml (½ cup) extra virgin olive oil
• Salt
• Pepper

Preparation

Prepare the cuttlefish: peel them, remove the bone, eyes and ink, wash them and cut them into fillets. Coarsely chop the tentacles, garlic and onion and put them in a pan with oil, brown, add the cuttlefi sh and mix. Add the sifted tomato pulp, salt, sprinkle with pepper and cook over moderate heat until the cuttlefish is tender. If necessary, add a little water to the cooking juices. Boil the pasta in abundant lightly salted water, drain it al dente, fi rm and not overcooked, and toss in a serving dish with the sauce and chopped parsley.

Nutritional Value

Cuttlefish is rich in numerous mineral salts. One serving of this recipe, for example, covers the entire recommended daily intake of selenium, 15% of the magnesium and 25% of the phosphorus.