Fresh fusilli with cuttlefish, a simple and quick seafood first course.
Usually at least a couple of times each week I like to cook something based on fish, alternating between first and second courses depending on what the owner of my trusted fish market recommends. Last time I found some nice cuttlefish, ideal for cooking a nice first course by choosing fresh fusilli as pasta. I was skeptical about choosing fusilli because I thought they weren’t really ideal to pair with fish, but I changed my mind because it turned out to be a real delicacy.
Let’s go to the kitchen and prepare this delicious first course!!!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Fresh Fusilli with Cuttlefish
- 18 oz short hollow fusilli
- 9 oz cuttlefish
- 2 oz octopus
- 2 cloves garlic
- to taste extra virgin olive oil
- black pepper
- 1 1/4 cups tomato sauce
- 1 glass white wine
- salt
- parsley
Tools
- 1 Cast iron skillet
- 1 Wooden spoon
- 1 Pot
Steps for Fresh Fusilli with Cuttlefish
Serve this delicious dish with fresh mint leaves.
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