Rigatoni with squid, fennel and ’nduja

Slice the squid up the length of each hood to open out flat. Score in a criss-cross pattern and cut into 5cm pieces.

For fennel-seed pangrattato, heat oil in a large frying pan over high heat. Add remaining ingredients and cook, stirring, until golden (1 minute). Transfer to a plate. Season. Set aside. Reserve pan.

Cook pasta in a saucepan of salted boiling water until al dente (according to packet instructions). Reserve 125ml (½ cup) pasta water, then drain.

Meanwhile, combine 60ml olive oil and 30gm ’nduja in a small frying pan over medium heat. Cook, stirring, until fragrant and oil is bright red (2-3 minutes). Set aside.

Meanwhile, combine the squid and 1 tbsp oil in a bowl, season and toss to coat. Heat reserved pan over high heat. Sauté squid until just cooked through (2 minutes). Transfer to a plate. Wipe pan clean with paper towel and reserve.

Heat remaining oil in the reserved pan over medium-high heat. Sauté fennel, shallot and garlic until fennel is slightly softened (4-6 minutes). Deglaze with 2 tbsp water. Season. Add cream and remaining ’nduja and bring to the boil. Cook, stirring, until the ’nduja is well combined. Reduce heat to low; simmer until slightly reduced (3 minutes). Add squid, pasta and reserved pasta water, increase heat to high and cook, stirring, until well combined (30 seconds). Season.