1. Cook the calamarata pasta in plenty of salted water.
2. Brown the garlic cloves in a pan with a drizzle of oil and a pinch of chilli pepper.
3. Remove the garlic cloves and add the coarsely chicory punatrelle.
4. Sauté in the pan for a few minutes.
5. When the pasta is cooked, drain it and add it to the pan, mixing everything together.
6. Serve by completing with the grated lime peel and a sprinkling of grated mullet bottarga.