Inspired by the traditional Neapolitan “pasta e patate,” this coastal reinterpretation pairs whole wheat fusilloni with a silky potato cream and tender baby squid, finished with lemon and fresh herbs for an elegant, modern twist.

Ingredients

• 200–250 g whole wheat fusilloni
• 350–400 g small fresh squid, cleaned
• 250 g yellow potatoes (about 2 small ones)
• ½ white onion or 1 small shallot
• ½ cup dry white wine
• 3–4 tbsp extra-virgin olive oil
• Fresh parsley or oregano
• Lemon zest
• Salt and black pepper

Directions

1. Make the potato base
   Heat 2 tablespoons of olive oil in a wide pot and sauté the finely chopped onion gently until soft but not browned.
   Add the diced potatoes and cook for 2–3 minutes.
   Pour in just enough hot water to cover, season with salt, and simmer on low heat for about 10 minutes.
   Once the potatoes are tender, mash them completely with a wooden spoon to create a smooth, rustic cream.
2. Cook the fusilloni “risotto-style”
   Add the uncooked fusilloni directly into the potato cream.
   Cook them like a risotto: gently add hot water as needed and stir often.
   After 12–13 minutes, the pasta will be al dente and coated with a rich, velvety sauce.
3. Prepare the squid
   In a separate pan, heat a drizzle of olive oil and add the sliced baby squid.
   Sauté over high heat for 2–3 minutes only, then deglaze with white wine.
   Let the alcohol evaporate and turn off the heat immediately — this keeps the squid perfectly tender.
4. Finish the dish
   Add the squid and its juices to the pot with the pasta.
   Stir gently off the heat with a final spoonful of olive oil, freshly chopped parsley or oregano, and grated lemon zest.
   Taste for salt and pepper, and serve at once.