Squid Ink Pasta with Calamari & Aioli

Ingredients

• 400 g squid ink spaghetti
• 400 g cleaned squid rings
• 300 g cherry tomatoes
• 4 clove garlic cloves
• 120 ml dry white wine
• 80 g ready-made aioli
• 4 tbsp olive oil
• 20 g fresh flat-leaf parsley
• 1 tsp dried chilli flakes

Method

1. 1

   Cook the squid ink spaghetti in well-salted boiling water until al dente.

2. 2

   Heat 2 tablespoons of olive oil in a large frying pan over a high heat. Fry the squid rings for 2 minutes until golden, then remove and set aside.

3. 3

   Reduce the heat to medium. Add the remaining oil, garlic and chilli flakes and fry for 1 minute. Add the cherry tomatoes and cook for 5 minutes until bursting.

4. 4

   Pour in the wine and simmer for 2 minutes. Return the squid to the pan.

5. 5

   Drain the spaghetti, reserving pasta water, and toss with the sauce, adding water to loosen.

6. 6

   Serve in bowls with a generous dollop of aioli on top and a scatter of parsley.