Step 1

Trim the spring onions, removing the green part, the roots and the outer sheath, and cut into slices. Sauté them in a saucepan over low heat in 2 Tbsp. oil for 25-30 minutes, until they begin to break apart; if necessary, add a few tablespoons of water if they become too dry. Remove from the heat and blend with a generous grating of nutmeg.

Step 2

Slice the calamari into thin strips and chop some basil leaves.

Step 3

Prepare the anchovy-infused butter: place 3/4 oz. oil-packed anchovies in a saucepan, mash them with a fork, and cook over low heat for 2 minutes. Add 1 stick of butter, melting it over low heat. Remove from the heat and add 5 chopped basil leaves.

Step 4

Cook the spaghetti in a large pot of boiling salted water. Drain 2 minutes prior than the indicated cooking time on the package.

Step 5

Sauté the squid in a pan with 2 Tbsp. oil, 1 unpeeled garlic clove, and a pinch of salt for 2 minutes. Add the spring onion cream and a ladleful of the pasta cooking water. Drain the spaghetti and add to the pan along with the flavored butter, and chopped basil. Stir well and cook for 2-3 more minutes until the spaghetti is al dente, then serve.