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. 
