Linguine with Asparagus and Squid

Method

1. Clean the totani by removing the innards and the head. Rinse well.
2. Prepare the asparagus: snap off the woody ends, cut off the tips and slice the stems into rounds. Keep the tips and stems separate.
3. Bring a pot of water to a boil. Add the asparagus stems and a pinch of salt to create a flavorful broth.
4. In a large skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the thinly sliced fresh garlic and cook gently, without browning.
5. Add the sliced asparagus stems to the skillet. Season with salt and dried chili pepper. Cook for a few minutes.
6. Deglaze with a splash of white or rosé wine. Let the alcohol evaporate.
7. Remove the boiled asparagus stems from the pot to discard (they have infused the broth). Keep the broth hot.
8. Cook the linguine in the asparagus broth until al dente (slightly undercooked).
9. Transfer the pasta directly to the skillet with the sauce. Add a ladle of the cooking water.
10. Add the cleaned totani to the skillet. Toss everything together over high heat, cooking the totani briefly until just done.
11. Finish cooking the pasta in the sauce, adding more broth as needed until the sauce is creamy.
12. Add the raw asparagus tips and toss to warm through, keeping them crunchy.
13. Drizzle with a little extra virgin olive oil and toss again.
14. Serve immediately, topped with grated bottarga and extra chili if desired.