Linguine with cuttlefish ragu

Linguine al ragu di seppia. Serves 6

Cuttlefish ragu ingredients

Cuttlefish ragu ingredients

  • 6 medium cuttlefish, cleaned, whole
  • 100g  onion,sliced
  • olive oil
  • parsley, chopped
  • 1kg chopped tomato (fresh or tinned)
  • 600g linguine
  • 100g pecorino pugliese, grated
  1. Fry the onions in plenty of olive oil for a few minutes. Add the cuttlefish and fry on all sides.
  2. Add the tomatoes and cook over a low heat for around 3/4 hour.
  3. When the cuttlefish are tender, remove from the sauce and keep warm.
  4. Season the sauce with salt and pepper. It probably wont need much salt as the cuttlefish can be quite salty.
  5. Dress the cooked pasta with the sauce. Serve sprinkled with the pecorino and parsley. Top each portion with one of the cuttlefish.

linguine with cuttlefish ragu finished dish

Note: If the cuttlefish are quite large, you may prefer to serve them as the second course.

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