Strozzapreti: Squid and Broccoli

• 200 g dried strozzapreti
• 500 g fresh squid (whole, or 300

Slice the bodies of the squid into fine, 2–3mm rings, and cut the tentacles into equivalent-sized bunches. Cut the broccoli into fairly small florets. Put the pasta and the broccoli on to cook, at the same time and in the same water – the strozzapreti should be al dente at the same time as the broccoli are soft and almost mushy, which is how both should be for this dish.

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