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Cuttlefish pasta recipe

Cuttlefish pasta recipe

Cuttlefish pasta Serves 4-5 people

800g fresh cuttlefish and cut into strips
250 g pasta coarse
1 red peppers cut into strips
1 onion, chopped
200g olive oil
300 gr vinegar can
1 cup of coffee syrup
1 bay leaf
cinnamon, rosemary, cloves, salt, pepper
sporoys pomegranate
1 cup filtered squid ink

Burn oil, saute onion, add the peppers, soups and stir until smooth.

Add the vinegar, add some lukewarm water and add the pasta, stirring constantly to prevent sticking.

Add the squid ink, the spices, molasses and cook over low heat until chylosei.

Garnish with the pomegranate seeds and parsley.
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