Clean the squid by opening them lengthwise (this helps remove everything thoroughly) and peel off the skin. Slice into thin strips, leaving the tentacles whole. Season with salt, pepper, olive oil, 1 garlic clove, and a sprig each of thyme and rosemary. Mix well. Heat the pan you’ll use for the pasta (no added fat), add the squid with its seasoning, sauté, then deglaze with rum. Cook for 2-3 minutes, no longer.

Set the squid aside and cover with plastic wrap. Without cleaning the pan, add a drizzle of olive oil, a garlic clove, the anchovies, and the seeded, chopped chili pepper. Let the anchovies melt, adding a splash of water to prevent burning.

Meanwhile, cook the cauliflower florets in plenty of salted water (use small florets, as they’ll be mashed almost into a cream). Use the same water to cook the pasta. After about 10 minutes, add the spaghetti. When the pasta is 2-3 minutes from being done, transfer it to the pan and continue cooking, adding pasta water a little at a time. At the end, add chopped parsley and a drizzle of olive oil, and toss everything together.