Pasta with Squid, Shrimp and Asparagus

Method

1. Clean the shrimp: remove the shell and the intestinal vein, keeping the heads aside.
2. Clean the squid: remove the bone, skin, and innards; save the eggs and cut the squid into small pieces.
3. Peel the fresh garlic and slice it thinly.
4. In a pan, heat a drizzle of olive oil and sauté the garlic and shrimp heads. Crush the heads to release their juices.
5. Deglaze with a splash of white wine (or alcohol) and let it evaporate.
6. Add the squid pieces and cook for a few minutes.
7. Prepare the asparagus: separate the tips and cut the stalks into rounds. Add the stalks to the pan and keep the tips raw for garnish.
8. Add the cherry tomatoes (Piennolo tomatoes) and a little chili pepper.
9. Add a splash of broth (from the asparagus stalks) and let the flavors meld.
10. Cook the pasta (candele) in plenty of salted boiling water.
11. Drain the pasta al dente and transfer it to the pan with the sauce.
12. Slice the shrimp thinly and add them to the pan off the heat.
13. Grate some fresh ginger and add it.
14. Season with salt to taste and mix well.
15. Serve with the raw asparagus tips and a drizzle of raw olive oil.