Spaghetti alla Chitarra with Squid Ink with Fresh Squid and Cherry Tomatoes

🛒 Ingredienti

• 320 grams Chitarra Spaghetti with Cuttlefish Ink
• 400 grams Fresh medium cuttlefish (already cleaned)
• 8 grams of cuttlefish ink (in sachets or from the cuttlefish)
• 200 grams Cherry Tomatoes
• 2 spicchi Aglio
• 80 ml Dry white wine
• 60 ml Extra virgin olive oil
• 1 (opzionale) Peperoncino fresco
• 30 grams Fresh parsley
• 8 grams (for pasta water) + 2 grams (for the sauce) Fine sea salt

👨‍🍳 Instructions

1. Step 1: Thoroughly clean the cuttlefish. Separate the body from the tentacles, remove the beak and eyes. If present, carefully extract the ink sacs (if not using pre-packaged ones). Cut the cuttlefish bodies into thin strips and the tentacles into pieces.
2. Step 2: In a large pan, pour the extra virgin olive oil and sauté over medium heat...
3. Step 3: Add the cut cuttlefish to the pan and sear them for 5 minutes, stirring...
4. Step 4: Add the halved cherry tomatoes and the cuttlefish ink (if liquid...
5. Step 5: Add 100 ml of hot water. Cover the pan and cook on low heat for about 20-25 minutes, or until the cuttlefish are tender. Adjust the salt.
6. 320 grams Chitarra Spaghetti with Cuttlefish Ink
7. Step 7: Drain the pasta very al dente, reserving about 100 ml of the cooking water. Transfer the spaghetti directly into the pan with the cuttlefish and ink sauce.
8. Step 8: Toss the pasta in the sauce over high heat for 2-3 minutes, adding a little of the reserved pasta cooking water if necessary, to create a creamy sauce that coats the spaghetti well.
9. Step 9: Turn off the heat. Generously sprinkle with chopped fresh parsley and serve immediately.

💡 Chef's Tips

• For a more intense flavor, use the freshest cuttlefish. The tenderness of the cuttlefish is essential: do not cook them too long to avoid them becoming rubbery.
• The final tossing in the pan is crucial for binding the pasta to the sauce and achieving perfect creaminess. Don't hesitate to add a bit of cooking water to create a delicious emulsion.

📚 Sources

• Untitled