Saffron-Scented Fregola With Marinated Cuttlefish
Fregola is a type of pasta that hails from Sardinia, an island located off the west coast of Italy.
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Ingredients
- 1 pound fresh whole cuttlefish, cleaned
- 1/4 cup chopped fennel or dill fronds
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 2 quarts meat or shellfish broth, plus more to taste
- 1 teaspoon saffron threads
- 1/4 cup minced shallot
- 3 cloves garlic, minced
- 1 pound fregola
- 5 -6 ripe plum tomatoes, peeled, seeded, and diced
- 1/4 cup minced flat-leaf parsley
- freshly ground pepper, to taste
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