Samphire adds a nice summery crunch to a pasta dish like this. You can serve this hot or at room temperature and the black, green and white colours look great together. Ink pasta normally comes in fine cuts like fettuccine or linguine.
4 servings of ink pasta
100ml olive oil
200g cleaned weight of squid with the tentacles
1tsp chilli flakes
Salt and freshly ground black pepper
100-120g samphire, cleaned and rinsed
The juice of a lemon
Cook the pasta according to the manufacturer's instructions, then drain. While the pasta is cooking, heat the olive oil in a pan, season the squid and gently cook on a low heat with the chilli and samphire for a couple of minutes, stirring as it's cooking; remove from the heat, toss with the pasta, re-season if necessary and squeeze in the lemon juice to taste.