INGREDIENTS
250 g Rummo Whole Wheat Spaghetti Grossi N° 5
500 g cleaned cuttlefish
1 organic lemon
Mint
2 garlic cloves
Chili pepper
Salt
Extra virgin olive oil
DIRECTIONS
Slice the cuttlefish into thin strips, keeping the tentacles aside, then cut those too. Heat a drizzle of olive oil in a sauté pan with the garlic cloves and chili pepper, then add the cuttlefish. Season with salt and black pepper and cook quickly. After about five minutes, add the lemon juice.
Meanwhile, cook the whole wheat spaghetti in a large pot of boiling salted water. Drain about two minutes before the cooking time on the pack and finish cooking the pasta with the cuttlefish, adding a ladle of the pasta cooking water.
Remove from the heat and stir in the torn mint leaves, a drizzle of olive oil, and the grated lemon zest. Serve garnished with a few extra mint leaves and, if available, some mint blossoms.