Spaghettoni with black garlic from Voghiera, cuttlefish and crusco pepper

We start by putting the spaghetti to cook in a pot with boiling water and salt. In a frying pan we put oil, chopped chilli pepper and chopped cuttlefish and cook for a few minutes so that they remain soft. We remove the cuttlefish from the pan and set aside. In the same frying pan we add a few ladlefuls of the spaghetti cooking water and two teaspoons of Voghiera black garlic cream, stir with a wooden spoon to mix the black garlic cream with the cooking water. A few minutes before the spaghettoni are cooked, we move them to the frying pan. When the cooking is finished, we add the previously cooked pieces of cuttlefish and toss everything. At this point we can serve the spaghettoni on a plate, and as a final touch we brown some pieces of cuttlefish with a torch and sprinkle some cruschi peppers on top. Enjoy!