LINGUINI WITH CONFIT SQUID, NDUJA & CHERRY TOMATOES

Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe

	750g cleaned squid tubes and tentacles
	250g cherry tomatoes
	A few sprigs of thyme
	¼ cup pitted black olives
	½ teaspoon sea salt
	½ teaspoon chilli flakes
	350-400ml olive oil
	1 lemon
	2 tablespoons ’nduja (or tomato paste with some extra chilli if you don’t want pork)
	400g linguine (plain or squid ink), spaghetti or paccheri
	a good handful of herbs such as parsley, dill or basil, shredded

1.	Heat the oven to 100°C.
2.	Cut the squid tube into 1cm rings.
3.	Put into a baking dish with the tentacles, cherry tomatoes, thyme, olives, salt and chilli flakes, and cover with the oil.
4.	It’s best to use a dish that just fits all the ingredients as that way you will use the minimum of oil.
5.	Put into the oven and cook for around 60 minutes or until the squid is very tender.
6.	Allow to cool in the oil, then discard the thyme.
7.	This can be made a day or two ahead and kept refrigerated.
8.	Cut the zest from the lemon and set aside.
9.	Cut off the skin and cut the lemon into segments.
10.	Cut the segments into small pieces and set aside.
11.	Drain the oil from the confit and put 3 tablespoons of oil in a wide pan (reserve the rest in the fridge for another use).
12.	Add the ’nduja, frying gently until fragrant.
13.	Add the confit ingredients and gently warm through, mashing a few of the cherry tomatoes.
14.	Cook the pasta to packet directions, in boiling salted water, drain and add to the pan along with some of the cooking water so that the sauce emulsifies with the pasta.
15.	Toss through the herbs and lemon zest and pieces, season with salt and serve immediately.