Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients for 4 people:
500 g Linguine Fresh egg pasta Gluten-free Venice pasta 300 g fresh cuttlefish 1 celery stalk 1 carrot
½ shallot
½ glass of white wine
1 juniper berry
½ shot of grappa
2 red peppers
150 g pitted olives
1 bunch of basil
Oil extra virgin
Salt up
Ground black pepper

Procedure
Take a large pot and fill it with water, put on the stove and bring to a boil. Meanwhile peel the carrot and remove the two ends, rinse the celery and cut into chunks, peel the shallots from the first layer and cut into four.Pour the smells in water together with the juniper berry and white wine, take the cuttlefish and wash it well, remove the eye and immerse it in water, cook for about 45 minutes on a gentle flame. peppers cut into half lengthwise, remove the petiole and seeds inside, wash well and cut into thin strips always in the long sense;
Cook the peppers in the pan with two generous tablespoons of oil and cook them for a few minutes taking care to mix with a spoon, add salt and pepper to taste; be careful because they should not be overcooked but must remain crisp. Once ready remove from heat and put aside.
At this point the cuttlefish will be ready, drain it from thewater and place it on a wooden cutting board. Also cut into strips and add everything to the peppers, turn the flame back on and cook together; blend with the grappa and let the distillate evaporate for a few seconds covering the pan with a lid.
Take a large pot and fill it with water, bring to a boil and add salt, toss the gluten-free linguine into the water and cook. for a couple of minutes. Drain in the pan with the cuttlefish and sauté the pasta with the fire on.
Add the olives in the pan and two basil leaves, mix well with a drizzle of extra virgin olive oil and put them in individual dishes. br>Recipe by Chef Marco Scaglione
Photos Iuri Niccolai