Pasta (Linguine) with Cuttlefish in White Sauce - Acquolina in Bocca Recipe

Here's another tasty summer recipe that you can enjoy with your loved ones or, why not, on your own with a nice glass of white wine! I invite you to try it because it's not only very simple but also incredibly delicious… and if I say so, it's truly worth it! :-)
Bon Appétit from Acquolina in Bocca
Ingredients:
140g linguine
1 medium cuttlefish
2 garlic cloves
500ml broth
White wine, to taste
Cornstarch, to taste
Parsley, to taste
Extra virgin olive oil, to taste
Salt, to taste
Pepper, to taste
Instructions:
Prepare the Ingredients: Clean the cuttlefish thoroughly and cut it into thin strips (I used only half of a giant cuttlefish and the tentacles). Cook the pasta (usually for 11 minutes) while you prepare the sauce.
Cook the Cuttlefish: In a pan, heat a generous amount of extra virgin olive oil. Once hot, add the chopped or crushed garlic. Sauté for a minute, then add the parsley, stirring well. Add the cuttlefish and a pinch of salt.
Make the Sauce: Sauté the cuttlefish for a minute, then add a splash of white wine. Let it evaporate, then add a bit of broth. Cook over medium-high heat for about 6-7 minutes. Taste and adjust salt if needed.
Thicken the Sauce: In a bowl, mix half a tablespoon of cornstarch with 2 tablespoons of the cuttlefish cooking liquid. Dissolve the cornstarch thoroughly and add the mixture to the pan with the cuttlefish. Stir until the sauce thickens (about 6-7 minutes).
Combine Pasta and Sauce: Drain the pasta and mix it with the sauce.
Now you can finally enjoy this extraordinary delicacy!!!
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