First clean the shallot, chop it finely and put it in a pan with a drizzle of extra virgin olive oil and cook it for a few minutes. Proceed then cleaning the cuttlefish, previously washed, cut into very thin strips, to shorten the cooking time. Remove the hardest part of the bottom, retain the tentacles instead, cleaning them in the middle where there is the mouth of the cuttlefish and cutting them lengthwise. Add the cuttlefish cut to the shallot and turn up the heat, letting it stew for at least 10/15 minutes. Then grate the rind of half a lemon, if possible untreated, and add it to the cuttlefish to perfume it. When the water is boiling, throw the Neapolitan fusillo and cook for about 15 minutes. Then pass the pasta in the pan to make it jump with the cuttlefish and flavor everything. Finally finish the pasta, adding a generous sprinkling of grated pecorino cheese, a pinch of whirl pepper and add a leaf of wild fennel or bay leaves.
