the thickest part of three cuttles were separated, cleaned, squeezed together and frozen.......
the rest, including tentacles were finely chopped........
and sautéed in shallots and butter before adding the Bolognese sauce .......
meanwhile, the frozen cuttlefish were sliced on a meat slicer - there's a good chance that you could replicate this at home with a peeler.......
the sliced cuttlefish was then plunged in boiling water for 20 seconds and served as the 'pasta'
with the sauce on top plus garnish - for full details of the recipe and a chance to watch it for the next few days, head on over to the Saturday Kitchen web site........
meanwhile, the end of the cuttlefish season is nigh on Newlyn fish market.