Spaghetti with Cuttlefish Ink

Method

1. Clean the cuttlefish: remove the internal bone, then remove the internal organs and ink sac. Set the ink sac aside. Remove the beak and eyes carefully. Rinse.
2. Remove the skin from the body and fins. Cut the body into thin strips.
3. Separate the tentacles from the head and remove the cartilage inside. Keep tentacles whole.
4. Finely chop garlic with a little parsley and salt until it forms a paste.
5. In a large pan, heat olive oil and add a chili pepper. Add the garlic-parsley paste and sauté over low heat until fragrant.
6. Increase heat to high, add the cuttlefish strips and tentacles. Sear quickly.
7. When the cuttlefish turns white, pour in the white wine. Let the alcohol evaporate.
8. Season with salt and black pepper. Reduce heat to low, cover, and cook for 7-8 minutes (for small cuttlefish; adjust for larger ones).
9. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
10. When the cuttlefish is tender, break the ink sacs into the pan. Turn off the heat or keep on low. Add a ladle of pasta cooking water and stir well to dissolve the ink.
11. Drain the spaghetti directly into the pan with the sauce. Toss over low heat, adding more pasta water as needed to achieve a creamy consistency.
12. Remove from heat. Add chopped parsley and a drizzle of raw extra virgin olive oil. Serve immediately.