Cook the spaghetti in plenty of salty water until ‘al dente’. Blanch the chopped garlic and parsley in a pan with a drizzle of oil for a few seconds. Add the Èseppiacubetto cuttlefish, the Èagretti saltwort, the Dorati cherry tomatoes and the capers right away and heat for a few minutes. When done ‘al dente’, strain the spaghetti and toss them in the freshly made sauce for a few minutes. Garnish with toasted breadcrumbs and a sprig of wild fennel.
Sostituendo gli spaghetti e il pane grattugiato tostato con la dicitura “senza glutine” in etichetta, la preparazione diventa Gluten Free.