Shell Macaroni Flavored with Tomato Sauce with Cuttlefish and Octopus

Tomoharu Nishio	Serves 4 Conchiglie(*1) Cuttlefish Small octopus Garlic Red cone pepper Anchovy White wine Tomato sauce Olive oil Minced parsley Salt 320g 6 6 1/2 clove 1 1 80cc 360cc 3 tablespoons Small amount Small amount

１	Separate the legs and bodies of the cuttlefish, remove the cartilage and entrails, and peel off the thin film. Remove the entrails and mouths from the octopus. Cut both the cuttlefish and octopus into bite-sized pieces and sprinkle with salt.
２	Heat 2 tablespoons of olive oil in a pan, and fry the sliced garlic and red cone pepper. When you smell the aroma, remove them from the pan. Fry the anchovy in the same pan, add the cuttlefish and octopus, and continue frying.
３	Pour the white wine into (2) and let the alcohol evaporate. Add the tomato sauce and season with salt.
４	Boil plenty of water in a pot and add some salt. Cook the conchiglie in it to al dente(*2). Drain and mix with the sauce prepared in (3), place a portion on each serving dish and sprinkle with the minced parsley.

Tips:

.1.	conchiglie (Italian): shell shaped macaroni	(conchiglie)
2.	al dente (Italian): slightly undercooked at the center, leaving firm texture of pasta or rice.

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