INGREDIENTS 

• 400g fresh or frozen prepared squid (cut into rings and tentacles)
• 1 tbsp. olive oil
• Salt & black pepper to taste
• 400g linguine
• 1/2 jar Sacla' Fiery Chilli Pesto
• Fennel fronds for topping

INSTRUCTIONS 

1. Heat the griddle pan. Toss the squid with olive oil and cook for a couple of minutes on each side until it begins to char. Remove and set aside. You may need to do this step in batches
2. Add pasta to a pan of boiling, salted water and cook as per pack instructions. Drain and return the pasta to a pan with a little of the cooking water
3. Stir through the Fiery Chilli Pesto and cooked squid into the pasta
4. Transfer to a serving dish and top with fennel