1- Clean the small squid and cut into pieces. Peel the shallot, wash and chop. Prepare the spinach, wash in cold water, drain and cut into strips. Blanch the tomatoes in boiling water, remove the skin and dice. Prepare the asparagus by removing the tough end part of the stalk, peel with a potato peeler, if possible a swivel peeler, wash, cut into small pieces and steam cook for 3-4 minutes.
2- Fry half the shallot, without browning, in a pan with 4 spoons of oil; add the small squid, fry for 2 minutes, add the wine and leave to evaporate on a high flame; add the tomatoes, season with a pinch of salt and pepper and continue to cook for 3-4 minutes, stirring occasionally with a wooden spoon.
3- Add the remaining oil to another pan and fry the remaining chopped shallot until soft, add the pieces of asparagus and fry briskly; add the strips of spinach, season with salt and pepper, continue to cook for 2-3 minutes and finally add the prepared squid. In the meantime cook the pasta until it is “al dente”, add the small squid and asparagus sauce and serve hot.