Dice the onion and stir-fry it in an olive oil-coated pan.
3 tablespoon olive oil, 1 onion onion
In the meantime start boiling the water for the pasta, adding 1 tablespoon of coarse salt.
1 tablespoon sea coarser salt
Pour the linguini when the water starts to boil
1 lb linguine pasta
Wear some disposable plastic gloves
Once the onions become translucent, add the chopped cuttlefish
3 fresh cuttlefish
As soon as they start to turn opaque white, add 1 tablespoon of tomato paste
1 tablespoon concentrated tomato paste
add one whole bag of squid ink and stir
3 sacs cuttlefish ink
Add ½ cup of white wine (optional) and season with salt and pepper. Let the wine evaporate for few seconds
½ cup dry white wine, salt & pepper
Stir for a few seconds. If the linguini are still not cooked, remove the pan from the heat to make sure the squid doesn’t overcook.
Once the linguini has finished boiling (always 1 minute less than what is recommended on the box), drain them
Toss them into the pan containing the squid mixture.
Stir well, and they are ready to be served immediately