Noodle Casserole With Cuttlefish And Peas

• 1 onion small
• extra-virgin olive oil
• 1 cuttlefish "dirty"
• 11/16 cup peas
• 2 garlic cloves shaved
• white wine A splash of
• 3 1/2 ounces peeled prawns
• salt
• pepper
• 9 3/16 cups noodles

1. Ask the fish store to clean the cuttlefish and save the sauce. The sauce is what gives this dish its flavor.
2. Chop onion finely and fry in pan over medium heat with extra virgin olive oil.
3. When it is browned, add the chopped cuttlefish and fry.
4. Add peas and shaved garlic, stir and add the white wine.
5. Cook until almost all of the liquid evaporates.
6. Add the peeled shrimp and cover it with water (about 600-700 milliliters).
7. Let boil and then toss in the sauce.
8. Stir well and add salt and pepper.
9. Add noodles and cook according to packaging (about 8 minutes).
10. Serve immediately, because if not, the noodles will not remain al dente and will absorb all the broth.

onion, extravirgin olive oil, cuttlefish, peas, garlic, white wine, prawns, salt, pepper, noodles

Taken from www.yummly.com/recipe/Noodle-Casserole-with-Cuttlefish-and-Peas-2029656 (may not work)