Calabrian Spaghetti with Cuttlefish Recipe
"You'll need small tender cuttlefish for this Calabrian pasta dish, which will serve four as a first course, or two as a main course (with a tossed salad)...."
INGREDIENTS
•
1 1/4 pounds (500 g) small cuttlefish, fresh or frozen (the latter should be thawed)
•
1/4 cup (60 ml) olive oil
•
1 small onion, finely minced
•
1 clove garlic, crushed
•
6 leaves fresh basil
•
2 tablespoons tomato sauce
•
1 cup (250 ml) dry white wine
•
1/2 teaspoon sugar
•
A dash of crushed red pepper (if you like spice, but go easy)
•
Salt to taste
•
3/4 pound (320 g) spaghetti
ADVERTISEMENT