Spaghetto Quadrato with cuttlefish and peas
Cooking time 20 minutes / Serves-4
INGREDIENTS
- Spaghetto Quadrato 320g
- Fresh or frozen peas 200g
- Onion 50g
- 10 candied tomatoes
- 4 medium-sized cuttlefish
- 1 clove of Sulmona garlic
- 1 glass of white wine
- 1 lemon
- Water and ice to taste
- Extra virgin olive oil to taste
- Salt & White pepper to taste
METHOD
1 - Blanch the peas in boiling water well salted for two minutes and then allow to cool in ice and water. Meanwhile simmer the peas for ten minutes in a pan lightly chopped onion and later add a cup of hot water and bring to a boil. Blend the mixture and let it rest.
2 - Clean the cuttlefish and cut into small pieces. In a pan, gently brown the garlic, add the cuttlefish and fry them. Blend with drops of white wine, simmer for five minutes.
3 - In boiling salted water cook the Spaghetto Quadrato 1, drain the pasta and toss in the pan with the cuttlefish flavour for them.
4 - Put in the pot two tablespoons of cream of peas and then put over the Spaghetto Quadrato with cuttlefish garnish with a drizzle of extra virgin olive oil. Complete with some grated lemon peel and small pieces of candied tomatoes.
Enjoy!
