This is an ideal spring pasta, perhaps even a rival for my lifelong love of spaghetti with prawns and peas. This dish will come together very quickly, so have all the ingredients prepped and ready to go before you start cooking.
Extra virgin olive oil
4 large cloves garlic, finely sliced
2 small red chillies, finely sliced
600g (cleaned weight) cuttlefish, or use calamari, finely diced, tentacles cut into pairs
Freshly ground black pepper
200ml chicken stock, hot
1/2 bunch parsley, very finely chopped
4 large handfuls of double-podded broad beans, roughly chopped
1. Cook the pasta in plenty of boiling salted water until just al dente - keep the pasta on the firmer side as it will cook more in the sauce.
2. Meanwhile, in a large, wide-based pot or saute pan over high heat add a splash of olive oil and fry the garlic and chilli until fragrant, being careful not to burn it. Add the diced cuttlefish, season and fry for two minutes while stirring through. Add the stock, parsley and broad beans and bring to a simmer.
3. Drain the pasta, reserving a little of the hot pasta water. Add the pasta to the pot with a splash of the water and cook in the liquid for two minutes, tossing through frequently. The sauce should thicken and cling to the pasta - just add more pasta water if it's too dry. Once the sauce is glossy and emulsified, add a splash more oil, check the seasoning and serve immediately.
Drink: A bright and snappy wine such as riesling or gruner veltliner.