Spaghetti With Cuttlefish Sauce

Ingredients

• cuttlefish
• g breadcrumb (from inside the loaf)
• parsley
• clove garlic
• cuttlefish tentacles
• olive oil
• onion
• tomato sauce or conserva
• g spaghetti
• parmesan
• salt
• pepper

Instructions

1. Clean three medium cuttlefish (removing bone, mouth, eyes, gut and ink), reserving the tentacles.
2. Make a stuffing of breadcrumb, parsley, garlic and the finely chopped tentacles with oil, salt and pepper; fill the sacs and sew shut.
3. Brown a squeezed chopped onion in oil, add the cuttlefish, season, then simmer 3 hours with plenty of tomato sauce and water added gradually.
4. Keep enough sauce to dress 500 g spaghetti with parmesan; serve the cuttlefish afterward as a stewed fish course.