Those who have never tasted the first courses seasoned with “cuttlefish ink”, for sure they will turn up their noses just thinking about eating this black like the coal sauce. But if you just win the initial mistrust and taste a forkful of cuttlefish ink pasta, you will forget about all of the fears and doubts and you’ll get lost into that typical “see flavor” that this course offers.
The origin of the use of the cuttlefish ink sack, in order to prepare a pasta seasoning, comes for sure from East of Sicily. The citizens of Messina, Siracusa and Catania claim its paternity.
In particular the citizens of Catania prepare a very choreographic course, called “Ripiddu Nivicatu” (i.e. mountain covered by snow). It is a cuttlefish ink risotto surmounted by white ricotta cheese of sheep, and on top of it there is some tomato, a kind of culinary rebuilding of volcano Etna covered by snow and also with lava flow.
400 gr. linguine
300 gr. tomato paste
2 cuttlefishes with the ink sacks
1 clove of garlic
1 glass of white wine
1 little bunch of parsley
Extra-virgin olive oil
Salt and pepper to taste
Clean the cuttlefishes (keeping the ink sacks) and chop them in little strips. Sauté the garlic, without the heart and well minced (or intact to be thrown away after), in a saucepan. Add the cuttlefishes and some wine, and simmer until evaporated. Add the tomato paste and the content of the cuttlefishes sacks. Pour a glass if hot water, add some salt and pepper and cook on a low heat approx. 30 minutes.
Boil the linguine in salted water, and strain them just slightly firm. Season the pasta with the sauce you’ve obtained and sprinkle with ground pepper and the minced parsley.