I kind of made it up, throwing a bunch of things together which goes something like this:
Heat
1 tsbp of olive oil in a pan, throw in some chopped
fresh parsely, 1
shallot (finely chopped), half a
red chilli (finely chopped, to taste) and a knob of
butter. Let this mixture sweat for about
4 minutes, taking care not to burn the butter. Chop up a handful of
fresh squid rings and
chorizo (small cube sizes) and add to the pan. Squeeze in the juice of
half a lemon, season well with
salt and
pepper. Fry for 5 minutes, mixing often. Boil some
tagliatelle, adding a handful of
fresh garden peas (or frozen) in the last 3 minutes. Drain well, add to the pan with the sauce and toss well.
I sometimes vary with spiral pasta + a cheese, ham and peas sauce.
Got a rack of matured lamb and some matured pork belly roast to rustle up over the weekend, hopefully.