Paccheri with Cuttlefish and Peas

Paccheri with cuttlefish and peas is a delightful seafood dish that blends the flavors of the land with those of the ocean. Here’s how to prepare it:

Ingredients

• 320 g of paccheri
• 300 g of cleaned cuttlefish
• 200 g of peas (fresh or frozen)
• 1 clove of garlic
• 200 ml of dry white wine
• Chopped fresh parsley q.b. (as much as you like)
• Extra virgin olive oil q.b.
• Salt and pepper q.b.

Preparation

1. Begin by cleaning the cuttlefish: remove the internal cuttlebone, the eyes, and the beak situated in the middle part among the tentacles. Rinse them under running water and cut them into strips or small pieces, according to your preference.

2. In a large pan, heat a drizzle of extra virgin olive oil and sauté the garlic clove until it becomes golden. Remove the garlic and add the cuttlefish, allowing them to sauté for a few minutes.

3. Deglaze with white wine and let the alcohol evaporate on medium-high heat.

4. Add the peas, lower the heat, and cook everything for about 10 minutes, salting and peppering to taste. If necessary, add a bit of water or broth to prevent the sauce from drying out too much.

5. In the meantime, bring a pot of salted water to a boil and cook the paccheri until al dente.

6. Drain the pasta and transfer it to the pan with the cuttlefish and pea sauce. Stir well to coat the pasta with the seasoning and let it flavor for a couple of minutes on low heat.

7. Finish with chopped fresh parsley and plate up.

Finally, an Italian touch: before serving, a sprinkling of pecorino or parmesan cheese can be a welcome addition that rounds out the flavors of the dish. Bon appétit!

Curiosities

Paccheri are a type of pasta typical of Neapolitan cuisine, often used for robust and flavorful dishes. Their large size makes them perfect for rich fillings like that of cuttlefish and peas. The name “paccheri” derives from the Greek “pakkeria”, which referred to a type of flour-based food.