Linguine with cuttlefish ink

Proceed with cleaning the cuttlefish: with the help of a knife, remove the cuttlefish bone contained inside it, then locate the ink sac and remove it delicately by pulling it with your fingers, set it aside in a glass.

Separate the body from the tentacles and clean the inside of the cuttlefish, removing the innards. Also remove the beak located in the center of the tentacles and the eyes. Then, cut the skin with a knife and peel it off, then rinse the cuttlefish under running water.

Cut the cuttlefish into strips and sauté a halved garlic clove in a drizzle of olive oil in a nonstick pan. Add the cuttlefish, sauté for 2 minutes, deglaze with the white wine and let it evaporate.

Remove the garlic clove and add the tomato puree. Season with salt and cook for 15-20 minutes over low heat, stirring occasionally.

Put the water for the pasta on to boil and proceed with cooking.

A few minutes before the sauce is cooked, add the bag to the sauce and make a cut in it with a pair of scissors directly inside the pan and mix.

Once the linguine is ready, drain it and transfer it to the pan with the sauce. Toss to combine, plate, and sprinkle with chopped parsley.