Calamarata Pasta with Stewed Cuttlefish and Peas

Method10 steps · about 1 hr 30 min

1. 1

   Step 1: Choose the tomato version or the white version before starting. If the cuttlefish (700 g) are not already cleaned, separate the tentacles below the eyes and remove the head and innards without bursting the ink sac. Reserve the ink for another recipe or discard it. Ready-cleaned frozen cuttlefish can go straight to the rinsing and cutting step.

   Uses 700 g cuttlefish, fresh or frozen; clean if needed

2. 2

   Step 2: Rinse in cold water to wash away any sand or spilled ink. Pull out the beak and discard, and pull the outer membrane from the body (you may need to aid your grip with a tea towel). You’ll be left with a bright, brilliant white tube and the tentacles. Cut everything into small pieces.

   Uses Cleaned cuttlefish, ready to cut · Cold rinse water to remove sand/ink; amount unstated

3. 3

   Step 3: Frozen cuttlefish also need any remaining head, membrane and beak removed. Complete the rinsing and cutting in step 2 so all cuttlefish are in small pieces before stewing.

4. 4

   Step 4: Peel and chop the onion. For the tomato version, wash and halve the cherry tomatoes (12). Wash and chop the parsley. Shell fresh peas to obtain 250 g, or select 250 g frozen peas. Heat the one cup vegetable stock.

   Uses 1–2 onions, peeled and chopped · 12 cherry tomatoes, halved · 1 handful chopped parsley; literal unmeasured volume · 250 g fresh peas after shelling OR frozen peas · 1 cup vegetable stock, heated

   
5. 5

   Step 5: Heat the olive oil (3–4 tbsp) in a deep pan and soften the chopped onion. Add all the cleaned, cut cuttlefish and a ladle of heated stock. When the liquid reduces, add the half glass of white wine and cook until the strong wine aroma subsides. Add the prepared cherry tomatoes only for the tomato version, and add the prepared peas now only if using fresh peas.

   Uses 3–4 tbsp olive oil · All prepared onion · All cleaned cuttlefish cut into small pieces · A ladle from the one-cup heated stock; ladle volume unspecified · Half a glass white wine; literal household measure · Prepared tomatoes only for the tomato version · All 250 g shelled peas only when using fresh peas

   
6. 6

   Step 6: Stir over low heat for about 10 minutes without adding liquid. For the tomato version add all 400 g passata; for the white version omit it and use extra broth instead. Add the prepared frozen peas now if using frozen peas. Season with salt and stew until the cuttlefish is tender, about another 20 minutes depending on size. Add remaining heated stock or extra broth if it dries out; continue stewing longer if the cuttlefish is still tough.

   First 10 min; then stew 20+ · 10 minUses All cuttlefish, onions, wine and selected fresh peas/tomatoes · 400 g passata only for tomato version · All 250 g frozen peas only for the frozen-pea route · Stock remaining from the heated one-cup supply, if needed · Extra broth as needed, especially for the white version · Salt for sauce, to taste

   
7. 7

   Step 7: In the meantime put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

   Uses Unmeasured pot of water for pasta · Salt pasta water; amount not stated

8. 8

   Step 8: Cook the 400 g pasta al dente in the boiling salted water according to package directions. For the white version, reserve a little cooking water before draining and add it to the sauce. Drain the pasta and add it to the tender cuttlefish-and-pea sauce. Mix with some prepared parsley and cook together for 1 minute.

   Cook pasta · 10 minUses 400 g calamarata or other large tubes · Boiling pasta water from step 7 · Prepared sauce from step 6 · Some prepared parsley; reserve the rest for serving

   
9. 9

   Step 9: Serve immediately with more fresh parsley if required.

   Uses Cooked pasta mixed with sauce from step 8 · Remaining prepared parsley for garnish, if desired

   
10. 10

    Step 10: White-version variation: follow the same cleaning, onion, wine, pea and pasta stages, omitting both cherry tomatoes and passata from the start. Use extra vegetable broth to keep the cuttlefish stewing until tender, and loosen the sauce with a little pasta cooking water before adding the drained pasta in step 8.