Cuttlefish Veneziana

Directions

1. 1
   Cut the bodies of the cuttlefish into strips about 1/4 inch wide
2. 2
   In a large pan saute the onions with the garlic in the olive oil.
3. 3
   Leave the garlic cloves whole so that you can remove them later.
4. 4
   Cook the cuttlefish at a high heat for a few minutes or until the liquid around them has all but evaporated.
5. 5
   Add the white wine and continue cooking at a high heat for another 5 minutes.
6. 6
   Add the tomato sauce and salt to taste.
7. 7
   Lower the heat and let them simmer for 20 to 30 minutes or until done.
8. 8
   If they get too dry you can add a little bit of fish broth.
9. 9
   When done remove the garlic and serve hot with polenta.