– 1 pound (1 box) of your favorite spaghetti brand
– 1 pound cleaned small, whole cuttlefish or calamari rings
– 1 pint cherry tomatoes, rinsed
– 2 cloves garlic, peeled and minced
– 1/4 cup parsley, stemmed and minced
– 1/2 cup extra virgin olive oil
– 1/4 cup white wine
– Salt and pepper
Prepare a pot of water for the spaghetti according to the manufacturer’s instructions. Place the pot over high heat and bring the water to a rolling boil.
In a sauté pan over medium-high heat, add the olive oil, white wine and garlic. Simmer for 3 – 5 minutes or until the garlic begins to sizzle, soften and turn translucent.
Once the garlic has softened, add the tomatoes to the pan. Lower the heat to medium, and cover the pan. Cook the tomatoes for 8 – 10 minutes or until they begin breaking down.
As the tomatoes begin to break down, add the cuttlefish to the pan. Cover the pan and cook another 10 – 12 minutes or until the cuttlefish are opaque.
In the meantime, when the water for the pasta is boiling, add the spaghetti to the pot and cook it according to the manufacturer’s instructions.
Just before the cuttlefish have finished cooking, add the minced parsley and a pinch of salt and pepper to the pan. Stir the ingredients well to combine.
When the pasta has finished cooking, reserve 1 cup of the cooking water and drain the pasta. Place the drained pasta into the sauté pan with the cuttlefish sauce.
Toss the pasta in the pan to incorporate the sauce evenly throughout the pasta. If the sauce is a bit dry, add a small amount of the reserved pasta cooking water to the pan and toss the pasta. Continue this process until you reach your desired consistency.
Plate the pasta dish and serve immediately.
Fresh or frozen cuttlefish or calamari rings can be used in this recipe. If using frozen ingredients, be sure to thaw and rinse them prior to cooking.
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