Linguine with squid ink sauce and lemon


Fish & Shellfish

  • 600g of squid, cleaned and cut into thin strips

Store Cupboard

  • 400g of linguine
  • 200g of tinned chopped tomatoes
  • fine sea salt, to taste

Oils & Vinegars

  • 60ml of extra virgin olive oil

Fruit & Vegetables

  • 3 garlic cloves
  • 1 unwaxed lemon, zest only


  • 100ml of dry white wine

Speciality Ingredients

  • 8g of squid ink