Fettuccine ‘con sugo di calamari’ (with squid sauce)

Heat olive oil in a heavy based stockpot over medium heat. Add garlic, onion and chilli. Cook for a few minutes, stirring, or until the onion softens and the garlic is lightly golden. Add the squid to the stockpot and cook for 2 minutes, then add the white wine and allow it to evaporate. Add the Italian passata sauce and water. Bring to the boil. Reduce heat to low. Simmer, covered for a further 30 minutes or until the squid is tender, then remove from the heat. Discard the whole garlic clove.

Meanwhile place a large pot with water on high heat and bring to the boil. Add a pinch of salt and fettucine pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions. Drain the pasta.

Place the stockpot with ‘sugo di calamari’ (squid sauce) back onto medium heat. Add the pasta and toss well over the heat for 1 minute to soak up lovely squid flavour, then remove from the heat.

Divide among deep serving bowls and serve with extra sugo di calamari and a sprinkling of freshly chopped parsley on top – Buon appetito.