I sauté the garlic in the oil just start to brown add the pumpkin cut into small cubes, cook for 5 minutes add the cuttlefish cut the giuliana, parsley, salt rule and continue cooking for another 5 minutes on low heat, Cook the Trilli and drain them al dente, taking care to leave a little 'cooking water. I add the sauce and manteco all adding the parsley. Serve very hot decorating with floured and fried pumpkin giuliana. Wine: White Cristi Lacrima.
