Shungiku (Crown Daisy) Genovese

Roughly chop 100 g of shungiku.

In a blender cup, combine the chopped shungiku, a small peeled garlic clove, 3 tablespoons of grated cheese, pine nuts, and 100 ml of olive oil.

Blend with a hand blender until paste-like. Season with salt to taste.

Peel and cut a potato into bite-sized pieces.

Bring a large pot of water to a boil and salt to 1.5% salinity.

Add 80 g of linguine to the boiling water along with the potato and squid; cook per package instructions.

While the pasta cooks, set a bowl on top of the pot to warm.

Drain the pasta, potato, and squid (reserving a little cooking water). Transfer to the warmed bowl and toss with 2-3 tablespoons of the shungiku Genovese sauce.

Adjust the sauce thickness with the reserved pasta water and drizzle with extra-virgin olive oil; toss again.

Plate and finish with grated cheese to taste.