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.
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Serves
4
Fennel
Shallot
Garlic Clove
Red Chilli
Fennel Seed
Chopped Tomatoes
Squid
Bucatini
Black Olive
Lemon
Parsley
Breadcrumb
Olive Oil
Salt
Black Pepper
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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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely dice the fennel and shallot. Thinly slice the garlic cloves and red chilli.
Step 2.
Add the fennel seeds to a small pan and dry toast over a medium heat until fragrant. Tip into a pestle and mortar and coarsely grind.
Step 3.
Grab a large sauté pan and set over a medium heat. Add 4 tbsp of olive oil and tip in the fennel and shallot. Cook in the olive oil with a pinch of salt for 10-12 mins or until soft and translucent. Add the garlic, chilli and fennel seeds and cook for another 3-4 mins.
Step 4.
Tip in the chopped tomatoes and bring to a boil. Cook for 10-12 mins until reduced by half. Add the whole tins of squid and cook over a low heat while you sort the pasta.
Step 5.
Cook the bucatini for 7-8 mins in boiling salted water. Transfer the cooked pasta to the squid sauce and tear in the black olives. Halve the lemon and finely chop the parsley. Add the parsley and lemon juice to the pasta and toss together, adding a little pasta water if necessary.
Step 6.
Divide between bowls and top with crunchy breadcrumbs and a squeeze of lemon.
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