Ingredients (serves one):

For the Squid 

• 5 small squid hoods  (about 4 or 5 inches long without the head), tentacles reserved for the pasta. 
• 8 green and 8 black pitted olives, soaked in water for an hour or so
• 10 oregano leaves and 4 or 5 basil leaves finely chopped
• One large garlic clove, minced
• olive oil for frying
• 6 cocktail sticks

1. Chop the olives into small pieces and fry with the garlic and herbs in olive oil until the garlic is soft.
2. Stuff each squid hood with the olive mixture until it is just over half full.
3. Use a cocktail stick to close up the open end of each squid hood. 
4. Brush a griddle pan with oil. Heat it on the hob until it is smoking. Griddle each squid hood for 30 seconds on each side. Set aside and keep warm.

For the Pasta

• 100g dried linguine
• 2 tablespoons chilli infused oil
• half an onion, finely diced
• 1 large clove garlic, minced
•  handful basil leaves, torn
• 1 sprig fresh oregano leaves, finely chopped
• 2 tsp chilli powder
• squid tentacles from above
• half glass red wine
• splash of brandy 

1. Cook the linguine in boiling salted water until al dente. When it has cooked, toss it in the chilli oil and set aside.
2. While the pasta is cooking, fry the onion, garlic and half the herbs together in olive oil until the onion is soft.
3. Add the tomatoes and bring to a gentle simmer.
4. Add the tomato paste, chilli powder, brandy and red wine and mix well. Simmer until you have a thick sauce. Stir in the rest of the fresh herbs and the squid tentacles. Simmer on a low hear for another 2 or 3 minutes so the tentacles cook.
5. Toss the pasta in the sauce and liberally grate parmesan over it. Serve topped with the squid hoods.