Spaghetto Quadrato n.1 with cuttlefish and peas


Spaghetto Quadrato n.1 with cuttlefish and peas



  • Spaghetto Quadrato n.1 La Molisana   320g
  • Cuttlefish medium-sized   n.4 pieces
  • Fresh or frozen peas   200g
  • Clove of garlic from Sulmona   n.1 piece
  • White wine   n.1 glass
  • Onion   50g
  • Lemon   n.1
  • Candied tomatoes   n.10 pieces
  • Extra virgin olive oil   to taste
  • Salt & White pepper   to taste
  • Water and ice   to taste


Blanch the peas in boiling water well salted for two minutes and then allow to cool in ice and water. Meanwhile simmer the peas for ten minutes in a pan lightly chopped onion and later add a cup of hot water and bring to a boil. Blend the mixture and let it rest.

Clean the cuttlefish and cut into small pieces. In a pan, gently brown the garlic, add the cuttlefish and fry them. Blend with drops of white wine, simmer for five minutes.

In boiling salted water cook the Spaghetto Quadrato® 1, drain the pasta and toss in the pan with the cuttlefish flavor for them.

Put in the pot two tablespoons of cream of peas and then put over the Spaghetto Quadrato® 1 with cuttlefish garnish with a drizzle of extra virgin olive oil. Complete with some grated lemon peel and small pieces of candied tomatoes.

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