250g of type talharim pasta
Sauce
2/3 cup of white dry wine
4 tablespoons of olive oil
1 teaspoon of salt
1 kg of cuttlefish rings
100g of small shrimp, peeled and deveined
100g of mussels without shells, cooked
3 medium tomatoes, seeded and chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
1/4 teaspoon of black pepper
To dust with
2 tablespoons of chopped parsley
250g of type talharim pasta
Sauce
2/3 cup of white dry wine
4 tablespoons of olive oil
1 teaspoon of salt
1 kg of cuttlefish rings
100g of small shrimp, peeled and deveined
100g of mussels without shells, cooked
3 medium tomatoes, seeded and chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
1/4 teaspoon of black pepper
To dust with
2 tablespoons of chopped parsley
In a large pot, place 3 liters of water, cover, bring to a boil, and let simmer
Add 1 tablespoon of salt and let it simmer again
Add the pasta in one go, mix well, and cook without covering until al dente
Sauce
Fry the cuttlefish in olive oil over medium heat for 3 minutes or until it starts to turn opaque
Add the onion, tomato, carrot, wine, salt, and black pepper, and let it simmer for about 15 minutes or until the cuttlefish is tender
Add the shrimp and mussels, and let it simmer for about 5 minutes
Remove from heat
Drain the pasta
Mix with the sauce
Dust with parsley
Serve immediately.
