Preparation

• On youtube I found a video detailing how to clean a cuttlefish: how to remove eyes and beak, how to skin the cuttlefish and how to retrieve the ink sac.

  Watch the video by clicking the following link: cuttlefish cleaning.

  In brief:
  – wash the cuttlefish under running water and dry it with paper kitchen towels;
  – remove the eyes, the beak and the bone;
  – rinse the cuttlefish;
  – proceed with removing the innards:
  cut the mantle part that covered the bone;
  extract the innards gently by tearing or cutting with a small knife: eggs, cuttlefish milk and ink sac in one block, then separately livers and gills.
  The eggs and the cuttlefish milk are a true delicacy and the livers are edible too.
  Identify the ink sac and remove it gently whole to avoid spilling the contents, as the walls are very thin and easily break, so keep a small glass or bowl handy in case you need to recover the contents.
  The gills are to be discarded.

  Finally, skin the cuttlefish: note that the skin is edible so it is not a necessary operation.
  – peel the skin by pulling it along the mantle from one side and the other.
  The cuttlefish is cleaned and ready to cook, to be used whole or portioned.

• Cut the cuttlefish or cuttlefishes into strips.

  In a pan, heat a sprinkle of garlic powder, a couple of dried red chilies, and some parsley stalks.
  Deglaze with a small glass of white wine.
  Remove the red chilies and parsley stalks from the pan.
  Add the cuttlefish including eggs and cuttlefish milk and sauté for a few minutes.
  Add a couple of tablespoons of tomato sauce.
  Season with salt and grind the pepper.

• Cook the pasta, rinse it under running water, and drain it.
  In the meantime, reheat the sauce.

  Pour the pasta into the pan with the sauce and mix.

  Plate.
  Grind a little more pepper.

  Your light pasta with cuttlefish is ready.

  Enjoy your meal.