Spaghetti with Calamari and Asparagus

Serve 6

In a pot of boiling salted  water, cook the spaghetti al dente. Meanwhile, clean the squid and cut them into rings. In a saucepan with a tbsp of extra virgin olive oil, sweat the chopped shallot and garlic clove, add the squid and brown them over high heat. Season with salt & pepper, then add the white wine and let it evaporate. Now incorporate the Pecorino cheese Sauce and the Asparagus Sauce. Drain the spaghetti and toss them for few minutes in the prepared sauce, if needed add a little cooking water. Transfer the pasta into plates and serve.