Squid Ink Pasta....

With Chilli Squid and Pancetta.

Dried Squid Ink Pasta.

Cook about five thin slices of Pancetta in a pan until crunchy
(for garnish).

The Squid, you just have to remove any coloured membrane.

Cleaned Squid .

In the mean time , finely chop a clove of garlic, fry in a little hot oil,
then add a can of peeled tomato,
adjust the seasoning ( balsamic vinegar, sugar) and add an Anchovy and fresh Oregano.
When it's reduced into a sauce, add about five finely chopped Black Olives, and rest the sauce.

Just cook the Squid in a hot pan with a little oil, a clove of garlic and a bit of dried chili.
After about one minute add the juice of half a lemon.
( add the Squid to the resting tomato sauce. )

Cook the pasta about twelve minutes in lots of rapidly boiling salted water.
Drain, and combine with the sauce,
serve and garnish with the Pancetta and some finely chopped Basil.

Yum....