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The Silver Spoon, Phaidon Press
• 1 1/2 pounds prepared cuttlefish, ink sacs reserved
• 2 tablespoons olive oil
• 1 onion, very thinly sliced
• scant 1 cup dry white wine
• 2 tablespoons tomato paste
• 3 cups fusilli pasta
• 1 tablespoon chopped fresh flat-leaf parsley
• salt and pepper
Cut the cuttlefish into strips.
Heat the oil in a pan, add the onion and cook over low heat, stirring occasionally, until softened.
Add the cuttlefish and cook over medium heat, stirring occasionally, until lightly browned.
Add the wine and cook until it has evaporated.
Stir in the tomato paste, season with salt and pepper, lower the heat, cover and cook for 1 hour.
Cook the fusilli in a large pan of salted, boiling water until al dente.
Pour the cuttlefish ink into the sauce and stir in the parsley.
Drain the pasta, tip it into the sauce, mix well and transfer to a warm serving dish.
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