Pasta with Fresh Broad Beans and Baby Cuttlefish

Method

1. Prepare the ingredients: shell the broad beans if necessary, pat dry the baby cuttlefish with paper towels.
2. In a large pan, heat a generous amount of extra virgin olive oil. Add a clove of garlic and the sliced spring onion. Sauté gently until softened.
3. Add the baby cuttlefish to the pan and cook until they release their water and it evaporates slightly.
4. Add fresh chili pepper (sliced) and a splash of white wine. Let the alcohol evaporate.
5. Add the fresh broad beans. Season with salt and cook for a few minutes, adding a little water if needed.
6. Meanwhile, cook the pasta (preferably tonnarelli or spaghetti) in salted boiling water until al dente.
7. Add a ladle of pasta cooking water to the sauce. Then drain the pasta and add it directly to the pan with the sauce.
8. Sprinkle generously with grated Pecorino Romano cheese and toss vigorously to create a creamy emulsion.
9. Serve immediately, finishing with an extra grating of pecorino and a drizzle of raw olive oil.
10. Optional: If using, add a few baby octopus eggs (uova di moscardino) along with the cuttlefish.