Penne “Tower of Giglio style” with cuttlefish and truffle

Serves 4:
400g cleaned cuttlefish
a bulb of garlic
half pack of truffle cream (it’s usually 130g)
1/2 glass of white wine
100g of grated pecorino cheese
Chili pepper

Take the cuttlefish, clean them and chop finely. Finely chop the whole head of garlic and saute in oil the chopped and chilli pepper, let cook a couple of minutes and then add the chopped cuttlefish. Simmer aboutt 10 minutes until it withdraws the water and then add half a glass of white wine.
Meanwhile, in a bowl put the truffle cream and cheese chopped . Boil water for the pasta and cook until al dente pour into the bowl. Stir and serve.

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