Linguine with cuttlefish and cherry tomatoes


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How to make linguine with cuttlefish and cherry tomatoes, according to the typical southern seafood cuisine, seasoned with pecorino cheese.


Ingredients for 4 people

- 350 g of linguine

- 60 g of extra virgin olive oil


- 450 g of small fresh cuttlefish

- 2 tomatoes, peeled and seeded

- 1 glass of dry white wine


- 1 onion

- 50 g of grated pecorino cheese

- salt and pepper


How to prepare linguine with cuttlefish and cherry tomatoes

Clean the cuttlefish, remove the eyes and the bone, but keep an ink bag aside (without dispersing the liquid).

In a saucepan with oil, brown the thinly sliced ​​onion, then add the cuttlefish, the chopped tomatoes, already stripped of the seeds and the peel, the salt and the freshly ground pepper.

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Place the lid on the pan and cook over low heat, stirring occasionally, for at least an hour or more, until the cuttlefish become tender.

About five minutes before removing from the heat, add the ink from the blister, mix well, add the white wine and let it evaporate.

As soon as the cuttlefish sauce is thick enough, remove the pan from the heat and keep warm.

Meanwhile, cook the linguine al dente in plenty of salted water, drain and season with the cuttlefish and their sauce, sprinkle with grated pecorino cheese and they are ready.

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Tags: Fish first courses
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