Wholewheat Spaghetti with small cuttlefish and cannellini

Ingredients for 4 people:

400 g whole-wheat Spaghetti
1 rosemary leaf
10 pachino tomatoes
1/2 glass white wine
extra virgin olive oil
250 g boiled cannellini beans
1 clove of garlic
30 g small cuttlefish
2 dl fish stock
salt and pepper

Preparation time: 30 minutes
Cooking time: 20 minutes

METHOD

Slice the small cuttlefish and cut the tomatoes in half. Pour the oil in a pan and heat a clove of garlic and the chopped rosemary. Add the small cuttlefish, pour in the wine, salt, pepper and discard the garlic. Allow wine to evaporate, then add the cannellini beans and the tomatoes. Cook for 10 minutes by soaking with the fish stock until a cream soup is obtained. Cook the whole-wheat spaghetti in salted boiling water, strain and pour still wet into the frying pan with the sauce and stir the spaghetti into the sauce. Add a trickle of olive oil and serve.