Ingredients for 4 servings:
- 400g Gigli di Gragnano PGI
- 700g fresh cuttlefish
- 300g fresh peas
- 1 clove of garlic
- 3 tbs EVO oil
- White wine to taste
- Chopped parsley to taste
- Pea sprouts to taste
- Salt and pepper to taste
Directions:
Wash, clean and cut the cuttlefish into slices, keeping the sacs containing the black ink
Heat the oil in a pan and brown the garlic, add the cuttlefish and sauté for a few minutes together with the peas, deglazing with white wine
Remove the garlic and add salt, pepper and parsley and leave to cook for about 10 minutes. Add the squid ink and mix well
Meanwhile, cook the Gigli in abundant salted boiling water and drain when al dente
Sauté the pasta in the pan adding a ladle of cooking water, if necessary. Decorate with pea sprouts and serve
