1 packet 250g of squid ink pasta (here it fed two of us)
2 slices of thick cut smokey bacon
1 clove of garlic
1 red chilli not deseeded but just finely sliced
fresh prawns (I used about 5-6 per person)
fresh squid (same)
fresh herbs, I used parsley and thyme
Oil for frying
some retained pasta water
splash of white wine
Put the pasta into a pan of boiling salted water and cook for four minutes, after two minutes add the samphire. Drain but reserve a few tablespoons of the water.
Fry the bacon until crispy. Cool, remove and cut into pieces. Add the garlic, chilli to the pan and deglaze the pan with some white wine. Add the herbs. Remove from heat and set aside. In another pan add some oil which can take high temperatures (rape, sunflower or lard). When pan is smoking add the squid and toss about quickly (do not overcook or it will turn rubbery). Add a ladle of the pasta water. Transfer the squid into the pan with the garlic, herbs etc. Repeat with the prawns until they turn pink. Remove and add to squid mix. Add the bacon. Heat the whole mix up quickly and add the pasta. Add more of the retained pasta water if it appears dry. Toss it around to reheat it. Serve immediately.
Serve with a chilled crisp white such as Sauvignon Blanc.