Tagliolini with cuttlefish tomato coulis

For 6 people

Cook the tagliolini in boiling salted water. Drain the pasta when al dente and sauté it in a pan with Èneroddiseppia and Èseppiacubetto. Adjust the thickness by adding some of the cooking water. Plate up and decorate with a cherry tomato and oil coulis. Garnish with a cherry tomato and a spinach leaf .