CALAMARATA SEPPIE E PISELLI

Calamarata is a special cut of pasta meant to evoke calamari rings and which is therefore, mainly accompanied by seafood sauces. For this dish, the pasta condiment is made with fresh cuttlefish and peas (which are traditionally a Roman dish, served alone as a second course ). It is not always easy to find fresh cuttlefish but when I do, I never miss the chance!

INGREDIENTS for five people:

2 large fresh cuttlefish
1 fresh medium size onion
1 16oz bag of frozen peas
About 1 cup of white cooking wine
Salt to taste
Extra virgin olive oil
Hot pepper flakes to taste
Fresh chopped parsley.
1 package of Calamarata pasta or other short cut pasta of your choice, preferably bronze cut.



Start by defrosting peas: remove them from bag and place them in hot water. Change water a couple of times.
Clean, wash and cut the cuttlefish in strips, including tentacles.
Dice the onion and let it sauté in a large skillet in extra-vergin olive oil  - enough to barely cover bottom of pan - with some hot pepper flakes. Add the cuttlefish, sauté for a few minutes, add the white wine and cover. Let simmer on medium - low heat until cuttlefish becomes tender. Depending on the thickness of the strips, this will take 30 to 40 minutes.  About ten minutes from reaching the desired fish consistency, bring a large pot of water to a boil and add the peas to the fish, with salt to taste, continuing to simmer on low heat.
When the water boils, add salt and cook pasta according to package directions. Drain the pasta and add  it to peas and cuttlefish, still on low simmer.  Sprinkle with abundant fresh chopped parsley and serve promptly.