Squid Ragù Bucatini
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.
Serves
4
Fennel
Shallot
Garlic Clove
Red Chilli
Fennel Seed
Chopped Tomatoes
Squid
Bucatini
Black Olive
Lemon
Parsley
Breadcrumb
Olive Oil
Salt
Black Pepper
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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.
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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.