Prepare the potatoes making them brown in a pan with two tablespoons of olive oil. Brown aside in a large skillet the finely chopped garlic with two tablespoons of olive oil, as it starts to brown add the squid cut into julienne and cook them for 5-6 minutes. Then add the chickpeas and cook for more 5 minutes. Adjust salt. Cook the trofie in boiling salted water, making sure to leave some cooking water. Then join the trofie with the sauce and the potatoes together, add basil and whisk for a few minutes. Serve hot and garnish with pastry vegetables (see photo)
