1- Clean the squid removing the external membrane and the interior, wash in cold water, drain, dry and cut into rings. Wash the fillets of sole, dry, cut into strips. Peel the onion and the clove of garlic, dry, slice the onion and crush the garlic lightly.
2- Soften the onion without browning in two spoons of oil in a pan; add the peas, season with a pinch of salt and pepper, add a ladle of water and continue to cook on a medium heat for about 10 minutes, stirring occasionally.
3- In the meantime, add the remaining oil to another pan and fry the garlic until soft; add the strips of sole and the rings of squid and fry for 2-3 minutes stirring gently; add the hot fish broth, the peas and continue to cook for about 2 minutes.
4- Bring a saucepan of salted water to the boil and cook the pasta until it is “al dente”, drain, add the pea, squid and sole mixture, allow the flavours to blend and serve hot.