Method
Brown the anchovies, capers, olives and chilli pepper in extra virgin olive oil; then add the tomato paste and season. Cut the squid into cubes and add them to the sauce, deglaze with the white wine and finish cooking with hot water if necessary. In the meantime, peel the black garlic cloves and rehydrate them in hot water equal to double their weight, leave for approximately thirty minutes and then blend and add salt. Boil the spaghetti alla guitar and mix them with the ragù and a sprinkling of parsley; once plated, garnish with the black garlic sauce.