Calamarata with Cuttlefish and Porcini Mushrooms

Method

1. Clean the porcini mushrooms using a damp paper towel to remove any dirt. Do not wash under water.
2. Separate the mushroom stems from the caps. Dice the stems into small cubes and slice the caps thinly.
3. Peel and lightly crush one clove of garlic.
4. Pick the leaves from a sprig of mint (mentuccia) and set aside.
5. Heat a generous drizzle of olive oil in a non-stick pan. Add the garlic and mint leaves and sauté until the garlic is golden but not burnt.
6. Add the diced mushroom stems to the pan. Season with a pinch of salt and cook until they begin to soften.
7. Remove the mushroom stems from the pan, leaving the oil behind, and set aside.
8. Clean the squid thoroughly (keep the ink sacs if desired). Slice the squid into very thin strips.
9. Add the sliced squid to the same pan and cook over high heat for just a minute until it is barely cooked through and still tender.
10. Meanwhile, cook the calamarata pasta in a large pot of boiling salted water until al dente (about 15–16 minutes).
11. Drain the pasta and add it to the pan with the squid. Toss to combine.
12. Return the cooked mushroom stems to the pan and mix gently.
13. Top with the raw sliced mushroom caps, a drizzle of extra virgin olive oil, and a pinch of salt. Optionally add a pinch of chili pepper.
14. Garnish with fresh mint leaves and serve immediately.