Ben Arthur, head chef at The Fistral Beach Hotel in Newquay, shares his recipe for squid ink tagliarini with squid, lemon, capers and samphire

Serves 2

Tagliarini 2 portions (squid ink pasta if possible)
Cleaned squid 300g, body and tentacles separated, sliced into 1cm strips
Chilli 1, finely sliced (optional)
Flat leaf parsley a handful, finely chopped
Fennel ½ bulb, finely shaved, in water to preserve freshness
Lemon 1
Capers 1 tbsp, rinsed and dried
Samphire 100g, cleaned and dried
Butter or olive oil 50g

  1. Get a large pot of water boiling and add rock salt to flavour the pasta when cooking.
  2. Also heat a heavy bottomed saucepan. Toss the sliced squid and tentacles in a little cooking oil then add the seafood to the hot pan – it won’t stick if the pan is hot enough – keeping it moving to cook the squid for about 30 seconds.
  3. Add the capers and chilli to the pan, toss, then add the samphire and fennel which should soften but not colour too much. Take the pan off the heat.
  4. Cook the tagliarini according to the guidelines if it’s store bought, or if you made it yourself, test-cook it beforehand – you want it to be al dente.
  5. Add the pasta to the squid pan just after adding the fennel. Squid overcooks very easily and can be tough and rubbery if it’s not cooked correctly.
  6. Toss everything together and add the butter or olive oil and a little of the pasta water to make it a good sauce consistency.
  7. Finish with freshly squeezed lemon juice and chopped parsley, then serve immediately.
Ben Arthur
Ben Arthur
This is a quote from the featured chef