Black Shells & Calamari With Zesty Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 450 g squid
• 250 g squid ink pasta shells
• 1 chili, sliced (i just used a large one)
• 1 lemon, juice of
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 1/2 cup bombay sapphire gin

Recipe

• 1 set water to boil for the pasta.
• 2 mix everything other than paster into a bowl.
• 3 when the water is boiling add the pasta.
• 4 when the pasta is nearly done, heat up a fry pan, put the sauce mix in when it's hot and then add the calimari, frying for aprox 1 minute (or until cooked).
• 5 mix the sauce through the pasta and serve.