Spaghetti with 'Nduja, Tropea Onion and Squid

Method

1. Clean the squid: separate the head from the body, remove the skin, cartilage, eyes, and beak. Cut into diamond shapes.
2. Slice the Tropea onion thinly lengthwise.
3. Heat olive oil in a pan, add garlic to cold oil, then the onion once the oil is hot. Sauté, add a splash of water and braise until soft but still slightly crunchy.
4. Meanwhile, bring salted water to a boil and cook the spaghetti (chitarra) for 12 minutes.
5. After 6 minutes, transfer the pasta to the pan with the onion, adding pasta cooking water, and continue cooking (risottatura).
6. About 2 minutes before the pasta is done, add the 'nduja, stirring to release its flavor.
7. In a separate pan, heat a little oil and a touch of 'nduja, then quickly sear the squid until they curl.
8. Remove the squid from the heat immediately.
9. Return to the pasta, add more pasta water if needed, and mantecare until creamy.
10. Serve: create a nest of pasta, top with the squid, and finish with chopped parsley and grated lemon zest.