You can buy ink pasta pretty easily from good delis and some supermarkets, where it normally comes in the form of spaghetti or linguine.
Before freezing the cuttlefish you can even shred it and then pop it in a freezer bag. That way you can grab a handful and quickly defrost it for a simple pasta supper.
4 servings of ink pasta
100ml olive oil
200g cleaned weight of cuttlefish or squid with the tentacles
1-2 medium red chillies, sliced, stalk removed
Salt and freshly ground black pepper
10-12 leaves of wild garlic, chopped or shredded
The juice of a lemon
Cook the pasta, then drain. While the pasta cooks, shred the cuttlefish as finely as you can and chop the tentacles.
Heat the olive oil in a pan, season the cuttlefish and gently cook on a low heat with the chilli for a minute, stirring as it's cooking.
Add the butter and wild garlic and continue cooking on a low heat for 30f seconds. Toss with the pasta, re-season if necessary and squeeze in the lemon juice.