Radiatori with Fava Bean Cream and Squid

Method

1. Shell the fava beans and blanch them in hot (almost boiling) water for a few seconds. Immediately cool in cold water to maintain color, then peel off the second skin.
2. Clean the squid: remove the internal bone and any viscera. Pull off the purple membrane and remove the beak. Cut the body into thin strips. Reserve the tentacles and wings.
3. In a skillet, heat a generous amount of olive oil. Add a crushed clove of garlic (with germ removed) and let it infuse.
4. Add the squid strips, tentacles, and wings to the hot oil. Cook briefly over high heat to avoid rubbery texture.
5. Meanwhile, blend the blanched and peeled fava beans into a smooth cream. If too thick, add a little pasta cooking water.
6. Cook the radiatori pasta in salted boiling water according to package directions (10-12 minutes).
7. For the garnish, take a whole squid and make shallow diamond-shaped cuts on the outside without cutting through. Sear in a hot pan with a little oil until it curls. Cut into pieces.
8. Drain the pasta and toss with the fava cream and the sautéed squid (not the grilled one). Adjust seasoning.
9. Plate the pasta. Top with the grilled squid pieces and the reserved tentacles.