Modern pasta masterclass: Chilli & garlic squid with squid ink pasta 

SERVES 4

452 CALS PER SERVE

★ 320g squid ink pasta

★ 3 tbsp olive oil

★ 3 garlic cloves, minced

★ 3 tbsp dried breadcrumbs

★ 250g baby squid cut into rings, tentacles intact, or 3 large tubes cut into rings, tentacles intact

★ 1 red chilli, deseeded and finely sliced, plus extra to garnish

★ salt and pepper

★ small basil leaves, to garnish (optional)

★ 1 lemon, cut into wedges

Step 1 Bring a saucepan of water to the boil, add salt and cook the pasta for 8-9 minutes or until al dente. Drain, reserving some of the cooking water.

Step 2 Add 1 tablespoon of the oil to a large, deep frying pan and cook the garlic and breadcrumbs for 1-2 minutes until golden. Remove and set aside.

Step 3 Add the remaining oil to the hot pan and stir-fry the squid for 2-3 minutes until golden. Remove the squid and set aside. Add half the chilli, the pasta and squid to the pan. Toss together, adding a little of the reserved pasta water if needed.

Step 4 Serve in dishes, topped with the remaining chilli, the basil, if using, and some cracked pepper, with lemon wedges alongside. Sprinkle with the garlic and breadcrumbs mixture.