1.In a large saucepan of boiling water, cook pasta until tender; drain, reserving ¼ cup of the cooking liquid. Rinse pasta under cold water; drain. Drizzle pasta with 2 tbsp of the oil and toss to coat. Spread pasta on baking-paper-lined tray. Cover; refrigerate.
2.Cut cuttlefish in half crossways.
3.Heat another 2 tbsp of the oil in large frying pan; cook garlic and chilli, stirring, until fragrant. Add cuttlefish; cook over high heat, 30 seconds, turning once. Add wine; bring to the boil. Using slotted spoon, transfer cuttlefish to a large bowl; cool.
4.Return wine mixture to the boil; boil, uncovered, about 5 minutes or until reduced to about ½ cup. Strain into small jug; discard solids. Blend or process wine mixture, adding remaining oil in a thin, steady stream until combined. Add reserved cooking liquid and sugar; process until combined. Refrigerate sauce until cold.
5.Slice cuttlefish thinly; coarsely chop parsley. Combine cuttlefish and parsley with pasta, sauce and rind in large bowl; season to taste.
Ask the fishmonger to clean the cuttlefish for you.Note