World Cup pasta: soothsaying molluscs

Enough with the World Cup predictions. Let's see what Paul the Octopus actually tastes like (his ink, that is...)

What you'll need:

500g Spaghetti No.5; 3 small squids, cleaned, skinned and diced; 2 small onions/shallots, shredded; 4 medium sized tomatoes, skin removed & diced; 150ml fish stock; 2 shots dry Martini Bianco; pinch chili flakes; pinch of chopped parsley; 5 leaves chopped basil; squid ink (use all the ink from the squid) about 3/4tbsp; 3tbsp extra virgin olive oil

- In a sauce pan heat the extra virgin olive oil and fry the onions for about 2 minutes on a medium flame.

- Add the diced squid to the pan and continue frying for 3 minutes till the squid changes its colour.

- Carefully add the dry martini and flambée.

- Next add the tomatoes and fish stock to the sauce while continue mixing every now and then with a wooden spoon.

- Finally add the basil, parsley and the squid ink boil and simmer for about 5-8 mins till the sauce reduces a bit.

- When you have your spaghetti ready cooked 'al dente' carefully mix in the sauce pan with thee squid ink sauce.

- You can served it with grated Parmessan cheese and a sprinkle of chopped parsley.

Recipe Tips
- When you are cleaning the squids, carefully clean into a bowl which contains water in the sink to reduce spillage of water in your kitchen.

- Next to you in the sink prepare a small bowl or cup, so when you remove the ink pockets from the squid you'll transfer them easily to the bowl for later use in the sauce.

- Make sure you take the skin off the squid during the cleaning process.

- Use some hot water from your pasta pot to completely clean up your bowl that contains the squid ink.

- Use a lemon wedge and rub it to your teeth and tongue after you eat this pasta dish to remove any embarrassment of having black teeth when you smile.