Cuttlefish and Peas Pasta in White

Method

1. Bring a large pot of salted water to a boil and add the mezzi paccheri pasta.
2. Clean the cuttlefish: remove the eyes, beak, and inner shell. Use salt to grip the skin and peel it off. Separate the tentacles from the body. Reserve the tentacles.
3. Dice the tentacles into small pieces. Thinly slice the spring onion and mince the garlic.
4. In a large pan, heat olive oil and sauté the spring onion and garlic until fragrant. Add the diced tentacles and cook for a couple of minutes.
5. Add the fresh peas and a ladle of pasta water. Season with salt and a pinch of chili pepper. Let the peas cook until tender, about 10 minutes.
6. While the peas cook, thinly slice the remaining cuttlefish body into strips. Chop the parsley.
7. When the pasta is al dente, drain it (reserving pasta water) and transfer it to the pan with the sauce. Add the cuttlefish strips and a splash of pasta water. Toss vigorously to emulsify.
8. Remove from heat. Grate bottarga over the pasta and add chopped parsley. Drizzle with olive oil and toss. Serve immediately with extra grated bottarga if desired.