heat 5 tablespoons of oil in a frying pan and fry half of chopped scallion. Just starts to brown add the cuttlefish cut into strips and let cook for 3 minutes; then add the wine and let it evaporate. Finally add the peas, cover with water and continue to cook for another 20 minutes, add salt and pepper. Apart in a saucepan fry chopped shallots in the remaining oil, add the peas, cover with water and cook for 20 minutes; add salt and pepper, blend all with the minipimper or a blander. Then passes the mix through a strainer to remove the skins of the peas . Cook the pasta in salted water, drain. Add the pasta in the pan with the sauce and add the chopped parsley. Pour a ladle of peas cream on the bottom of the plate, and place the Amorini pasta in the centre. Garnish with sprig of curly parsley
