Spaghetti with Cuttlefish and Broccoli Rabe

Method

1. Clean the cuttlefish: remove the tough translucent part and make cross cuts on the thicker parts. Cook them in boiling salted water for a few seconds until just tender but not overcooked. Remove and set aside.
2. In a wok or large pan, heat olive oil and add a clove of garlic. When the garlic is golden, add the cuttlefish and a pinch of chili (fresh or frozen). Deglaze with a splash of white wine.
3. Meanwhile, bring a pot of water to a boil, add salt, and cook the broccoli rabe until tender. Remove the broccoli rabe with a slotted spoon, reserving the cooking water. In the same water, cook the spaghetti until al dente.
4. Add the cooked broccoli rabe to the wok along with a ladle of the cooking water. Toss to combine.
5. When the spaghetti is al dente, transfer it directly to the wok (reserve some pasta water). Add another ladle of pasta water if needed. Off the heat, add a generous amount of grated pecorino romano and toss vigorously until the cheese melts and coats the pasta. Serve immediately.