|Dried Squid Ink Pasta.|
|Cook about five thin slices of Pancetta in a pan until crunchy|
|The Squid, you just have to remove any coloured membrane.|
|Cleaned Squid .|
|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.