Spaghetti with cuttlefish and ink sauce – Rockfish

Ingredients

• olive oil
• 2 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1 kg/2 lb 4 oz cleaned and prepared cuttlefish, cut into strips
• sea salt and freshly ground black pepper
• 75 ml/21⁄2 fl oz/1⁄3 cup dry white wine
• 3 tbsp tomato purée
• 8 tomatoes, roughly chopped
• small handful of curly parsley, finely chopped
• 2 tbsp cuttlefish or squid ink
• 200 g/7 oz spaghetti