Pasta in Squid Ink Sauce

Ingredients

• salt & pepper
• a small handful Italian flat-leaf parsley chopped finely
• 20 grams butter cubed
• 1 tbsp cream
• 5 tbsp tomato pasta sauce
• 200 ml chicken stock
• 1 sachet (4 grams) squid ink (nero di seppia)
• + 7 more ingredients
• • ½ stalk celery sliced thinly
  • ½ onion chopped finely
  • 1 medium squid cleaned & sliced thinly
  • 2 garlic cloves minced
  • 2 chilli padi (bird's eye chili) de-seeded and sliced thinly
  • ½ + 1 tbsp olive oil
  • 2 servings (about 120-150 grams) spaghetti or linguine

1. Cook pasta in a pot of salted boiling water, until al dente (I usually minus about 2-3 minutes from the packaging's recommended timing). Drain pasta. 2. Heat 1/2 tbsp olive oil in a saucepan, add chilli and garlic. Stir-fry for 30 seconds. Add squid, a tiny pinch of salt and stir-fry briefly ...

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