Among the infinite land/sea combinations, you absolutely must try these spaghetti of the Apostles with cuttlefish and peppers. A first course with a truly unique flavour, to prepare for a lunch with friends. Quick and easy to prepare, if you are not very handy, you can ask your trusted fishmonger to clean the cuttlefish for you. The secret to the success of this first course lies in the use of very fresh cuttlefishand obviously in their cooking, so as not to make them rubbery.

Spaghetti with cuttlefish and peppers

Ingredients

• 180 g spaghetti
• 1 cuttlefish
• 1/2 yellow pepper
• 1/2 red pepper
• 1 clove of garlic
• extra virgin olive oil
• salt
• White wine

Method

To prepare the spaghetti, cuttlefish and peppersstart cleaning and washing the cuttlefish well, cut them into pieces.

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Also wash and clean the peppers, and cut them into small pieces. In a large pan, put a couple of turns of extra virgin olive oil, add the garlic clove and peppers, cook them over medium heat. Remove the garlic clove, add the cuttlefish,

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sauté for a minute and blend with white wineseason with salt and continue cooking for a couple of minutes.

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Cook the pasta al dente, pour it directly into the pan, add a couple of tablespoons of watersauté for a minute.

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Add a drizzle of extra virgin olive oil, mix, serve, complete with some chopped parsley and serve hot.

Read also: Cold spring pasta with tuna sauce, delicious and creamy. It can be prepared in 10 minutes, perfect for summer