Squid Ragù Bucatini

4.6
0
Notes
45 mins cook
A fresh and salty pasta recipe that's a great introduction to tinned squid. The ragù is rich and isn't too fishy. The jet black aesthetic? Extremely goth.
Ben Lippett

Ben Lippett

Squid Ragù Bucatini
Serves
4
Fennel
Shallot
Garlic Cloves
Red Chilli
Fennel Seed
Chopped Tomatoes
Squids
Bucatini
Black Olives
Lemon
Parsley
Breadcrumbs
Olive Oil

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    Ben Lippett

    Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

    Ben Lippett
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