Carlo Cracco, often referred to as Italy's most famous chef is a Michelin-star chef and lover of Monograno Felicetti pasta. You might have recognized him as a judge from the Netflix culinary show "The Final Table." Carlo Cracco often takes traditional old-school recipes from Milano and gives them a modern twist. Enjoy his pasta spaghettone recipe!

Portions: 4 people

Ingredients:

• 320 g Spaghettoni
• 100 g baby squid
• 4 radishes
• 2 sacs of fresh squid ink
• 1 garlic clove
• 3 chervil leaves
• salt to taste
• pepper to taste

Preparation: 

1. Clean the baby squid.
2. Using a mandoline slicer, cut the radishes into thin slices.
3. Cook pasta in plenty of salted water; when pasta is almost ready to be drained, sauté the baby squid in a pan with a bit of olive oil and the unpeeled clove of garlic.
4. Dilute the squid ink in a bit of water in a pan, then mix this sauce with the pasta.
5. Serve your pasta in a nest on the plate, place the sautéed baby squid and radishes on top and garnish with the chervil leaves.