Directions

1. Cut the cuttlefish in thin stripes and the stripes in small pieces.
2. Heat olive oil on a saucepan and saute the garlic and the tomatoes.
3. Add the cuttlefish pieces, the bay leaf, the ink juice and half glass of water and simmer until the cuttlefish becomes tender. If needed, add more water.
4. Add the spaghetti in the saucepan and add gradually more water, letting the spaghetti to cook in the juice. Stir often to disallow spaghetti from sticking. The heat should be low.
5. Continue by adding more water if no juice is left and spaghetti are still uncooked.
6. Remove from heat when spaghetti are cooked and season with ground pepper.
7. Serve warm.