WAFER: Preheat the oven to 200°C. Grate the Parmigiano cheese and add the squid ink. Spread the mixture over a greaseproof paper-lined baking tray. Spread it with a spoon so that it forms a circle.
Bake for 3 minutes. Leave to cool, then break into large pieces.
PARSELY PESTO: Chop the parsley and blend it with the almonds, oil, salt, water and Parmigiano cheese. Put everything in a bottle.
Boil some salted water in a saucepan. As soon as it comes to the boil, pour in the quadroni and cook them for 5/6 minutes. Once cooked, sauté the quadroni in a non-stick pan with a drizzle of oil and some of the brown stock. Irregularly drizzle the remaining brown stock over the serving plate and place the mushroom quadroni on top. Sprinkle with the crumbled Parmigiano wafer and season with the parsley pesto.