Spaghetti with SEPIA


  • 800g of cuttlefish
  • 1 onion
  • 2 gloves of garlic
  • 2 bay leaves
  • 400g of spaghetti
  • 150g of tomato concentrate
  • A handful of parsley
  • Olive oil
  • 1 glass of white wine
  • Salt and pepper


Clean the cuttlefish, removing the guts but keeping the sac with the sepia intact. In a saucepan dry the cuttlefish, keeping the lid on. Add plenty of oil, the onion (chopped), the garlic, the parseley and the ¬salt. Brown, pouring on the wine. Then add the tomato, water as required, and black pepper. Wait until it boils and then add the sepia (without the sacs) and the bay leaves. Cook on a low heat until the sauce thickens. Cook the spaghetti in plenty of salted water; drain well and dress with the sauce.
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