320 g Matt Spaghettoni
100 g baby squid
2 sacs of fresh squid ink
1 clove of garlic
3 chervil leaves
salt to taste
pepper to taste
Clean the baby squid, making sure the entrails are removed. Cut the radishes into thin slices using a mandoline slicer.
When the pasta, cooked in plenty of salted water, is almost ready to be drained, sauté the baby squid in a pan with a little oil and the unpeeled clove of garlic.
Dilute the squid ink in a little water in a pan then mix this sauce with the pasta.
To serve: arrange the spaghetti in a nest on the plate, place the sautéed baby squid and radishes on top and garnish with the chervil leaves.