Quadrucci con le Seppie (Egg Pasta Squares with Cuttlefish)

Steps

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1. 1
   Pour a small amount of olive oil into a saucepan, add the garlic clove, and heat on the lowest setting so the garlic infuses the oil. Remove the garlic later.
   ▶ ≈1:19
2. 2
   Cut the cleaned cuttlefish into appropriately-sized pieces—remove the harder parts and separate the tentacles, then cut everything into evenly-sized chunks.
   ▶ ≈1:44
3. 3
   Add the cuttlefish pieces to the heated oil and sear well on all sides, taking a few minutes to brown.
   ▶ ≈3:12
4. 4
   Deglaze with white wine and let all the alcohol evaporate completely.
   ▶ ≈3:43
5. 5
   Stir in the tomato concentrate and mix well until fully incorporated.
   ▶ ≈4:13
6. 6
   Add the peeled tomatoes and enough fish stock to cover. Cover and reduce to the lowest heat. Simmer for about an hour, checking occasionally and adding more fish stock if it dries out too much.
   ▶ ≈4:40
7. 7
   Before adding the pasta, taste and check if salt is needed. Add the egg pasta squares and cook on low heat for about 3 minutes (shorter than the standard 5-minute cooking time). Stir occasionally to prevent sticking.
   ▶ ≈5:27
8. 8
   Turn off the heat, cover, and let rest for a few minutes before tasting.
   ▶ ≈6:33
9. 9
   Plate the pasta and top with fresh parsley, a drizzle of olive oil, and black pepper. Serve hot.
   ▶ ≈7:03