Squid and Samphire Linguine.

 While your linguine is cooking slice your squid into rings.

Add a good glug of olive oil to a pan and add some chilli flakes (you can use fresh too).

Heat the oil and when hot add the squid rings (you need to do this a couple of mins before the pasta is ready) and season generously with salt and pepper.

After a minute or two turn the rings and add the tentacles - they take a shorter time to cook.

When the squid has turned white add a knob of butter and the samphire and give it a good squeeze of lemon - give it a minute to warm the samphire through being careful not too over cook the squid.

Drain the pasta and add the squid and samphire - mix and serve immediately.