Ingredients for 4 people:

360 grams of linguine
200 grams Borsotti (small squid)
16 asparagus tips
a clove of garlic
extra virgin olive oil
salt

Slice the asparagus tips and cook them in a pan with a little oil and garlic, season with salt and cover with a little cartoon hot, allow to simmer for 2/3 minutes.

Cook the linguine in boiling salted water. In the meantime cut in strips Borsotti, previously cleaned with care, (remove the bone, eyes, beak and ink) and sauté in a pan . Sprinkle with a little white wine and salt.

Drain the pasta, toss with the asparagus, add  Borsotti and tie with a drizzle of extra virgin olive oil. Serve and finish with a little chopped parsley.