Once in a while I try this special sauce made from cuttlefish ink. As soon as you throw the ink, the sauce thickens and becomes velvety black. Always serve with lemon wedges so that the guest will dig in to cleanse the mouth! Never freeze or use frozen ink, as you will get a grainy sauce!!
1 onion
2 cloves garlic
2 medium cuttlefish + ink
3 tablespoons olive oil
1 cup chicken stock
Salt & Pepper
parsley and lemon wedges to garnish
Boil pasta till al dente in plenty salted water. Meanwhile, heat a large frying pan, add olive oil, finely chopped onion and garlic till soft. Add chicken stock and when it boils add finely sliced the cuttlefish and ink. Season with salt and pepper to taste and stir quickly. Finally drain pasta and add to sauce and toss till sauce clings to pasta strings. If sauce is slightly dry add half a cup of pasta cooking liquid. (Make sure that you turn off heat just after one minute you throw in the cuttlefish) Serve immediately garnished with parsely and lemon wedges.
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