Spaghetti nero di sepia

Cook the pasta in boiling salted water (the truth is that I forgot to add salt, but since it is pasta with squid ink, I didn't notice much, 😅) for a couple of minutes less than the time indicated by the manufacturer.

Simultaneously, put in a frying pan at maximum the cut squid to make it grilled (actually it is a fish market squid, but it does not come out as real food in the application, so I have put the supermarket squid).

When the squid is golden brown, remove it from the heat, add the aove, the chopped garlic clove and the whole chili pepper. When it browns, add the clams until they open.

At the same time, in another frying pan with high heat we put the cherry tomatoes with olive oil until they caramelize. My mom likes them whole so that they "explode" when biting into them, but that is a matter of taste.

When the pasta is ready, add it to the pan with the clams, with a little of the cooking water, mix the squid and the cherry tomatoes.

Once in the dish, add lemon zest, raw oil and lots of freshly ground pepper.