Clean the moscardini, removing the inner and outer skin, rinse well and boil for about 15 minutes in salt water. Remove from the flame and leave to cool in the cooking water. Drain them, cut up both tentacles and body in small pieces.
Finely chop the parsley leaves together with the half-clove of garlic.
In a bowl whisk 4 tbsp of oil with the juice of one lemon until emulsified.
Add salt and pepper, the chopped parsley and garlic.
Mix everything together, pour over the moscardini and toss to coat.
Allow to cool for about one hour.
Your moscardini with garlic and parsley are ready to serve!