This is a simple but very flavourful pasta using squid and clams to highlight the pasta taste. Pasta clams are the small ones and if you can kind the pristine New Zealand ones, they are worth the extra price.

250 grams squid ink pasta or regular linguini

1/4 cup olive oil

4 cloves garlic, thinly sliced

1 teaspoon red pepper flakes

2 pounds pasta clams

3 tablespoons lemon juice

1/4 cup fish stock or water

Salt and freshly ground pepper

250 grams squid cut in rings

1/4 cup chopped fresh parsley

1 tablespoon capers

1 tablespoon fresh breadcrumbs

Bring a large pot of salted water to boil. Add pasta and boil for 10 minutes or until tender. Drain and reserve.

Meanwhile in a large pot over low heat, add olive oil, garlic and red pepper flakes. Simmer slowly for 10 minutes or until garlic is very soft. Remove garlic.

Raise heat to high, add clams, cover and cook until clams open, about 5 minutes, shaking the pan occasionally. Remove clams as they open. Add lemon juice and stock and boil together for 1 minute. Season with salt and pepper to taste.

Reduce heat to medium. Add squid rings, reserved garlic and cook for 1 minute. Toss with linguine and sprinkle with parsley, capers and breadcrumbs. Drizzle with extra olive oil. Serves 4 as an appetizer.