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1
Remove the eyes and cartilage from the firefly squid.
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2
It's easier to use bone tweezers.
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3
Cut the nanohana into bite-sized pieces, and separate into the thick part (mostly stems) and soft part (mostly leaves).
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4
Cut the garlic into thick slices, and remove the core.
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5
Remove the seeds from the red chili peppers.
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6
Dissolve 8-10 g of salt in 1 liter of boiling water, and cook the spaghetti 2 minutes less than the time instructed on the package.
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7
Add 1 tablespoon of olive oil, garlic, and red chili peppers into a cold frying pan, then heat the pan over low heat.
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8
Let the oil absorb the aromas.
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9
Remove the red chili peppers from the pan since they get burnt easily.
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10
When the garlic changes its colour, add the firefly squid, and briefly stir-fry.
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11
Add 2 tablespoons of white wine and evaporate the alcohol.
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12
Turn off the heat, and wait for the pasta to finish cooking.
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13
Cook the nanohana in the pot with the pasta.
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14
Cook the thick part of the nanohana for 30 seconds and the soft part for 10 seconds.
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15
Transfer the pasta and nanohana into the pan without draining the excess water, and gently mix for about 1 minute to let the pasta absorb the sauce.
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16
When the sauce starts to thicken, swirl in 1 tablespoon of olive oil at the end, and briefly stir.
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17
Serve on a plate, and it's done.
