Squid ink tagliolini pasta, cuttlefish and chickpeas

Serve 5

Cut the cuttlefish into strips. In a pan heat the Evoo with the garlic,  then when the oil is hot and the garlic is toasted add half of the chickpeas and fry them over high heat for a minute. Remove the pan from the flame and add the cuttlefish, season with salt and pepper and set aside. Blend the remaining chickpeas with their liquid, using an immersion blender, until creamy then add it to the pan with the other ingredients. Cook the squid ink taglioli in boiling salted water, drain them when al dente and sauté them  in the pan with the previously prepared sauce , add in some of the cooking water as needed.  Serve with a sprinkle of freshly chopped parsley.