Recipes
Saga Bordeaux Blanc
And Linguine with squid and cuttlefish
Ingredients
- 500 g cleaned cuttlefish meat, fresh or frozen
- 300 g squid
- 1 litre mussels
- 200 g linguine (flat spaghetti)
- 1 small bag of cuttlefish ink
- 250 ml dry white wine
- 600 ml hot chicken stock
- 1 head of garlic + 4 cloves
- Parsley stalks
- Flat parsley
For 4 persons Preparation time: 1h30
- Clean the mussels, steam them open in a covered pan in a little water. Remove from the shells, strain the juice and set aside.
- Blanch the garlic cloves: put them unpeeled in cold water and boil for five minutes. Peel them and put them on the corner of the stove to cook slowly in a small pan in some olive oil.
- Heat some olive oil in a casserole with four cloves of garlic that have just been flattened and cook the cuttlefish until firm but without any colour. Season, add the white wine, reduce and then add the hot chicken stock. Add the parsley stalks and cook in the oven uncovered on gas mark 4/5 (140°C) until the cuttlefish is completely tender.
- Heat a little olive oil and butter in a saucepan until the butter is foaming and lightly colour the slow-cooked garlic, crushing it with the back of a fork. Add the mussel juice and the cuttlefish sliced very finely, set aside.
- Cook the linguine in a large pan of water with come coarse salt and a dash of olive until they are “al dente”; immediately add the cuttlefish and the bag of ink, and mix gently.
- Cut the squid into the little rings and sauté in olive oil over high heat, season with salt and pepper.
- Add to the linguine, sprinkle with the chopped flat parsley and drizzle with extra virgin olive oil.
