Slice up your squid into small bite size pieces. Bring a heavy bottom pot to a high heat and add a drizzle of olive oil. Flash fry the squid pieces in batches to get some colour on them, then remove and set aside.

Turn the heat down to a low/medium heat. Grate 1 onion and 1 carrot, then roughly mince the veg with a knife. Roughly chop 1 or 2 red chillis depending how spicy you want it. Add the veg to the pot and fry it off for 5-10 minutes, or until it starts to brown. Add the garlic for the last minute.

Open the can of San Marzano tomato’s and break up the whole tomato’s with a pair of scissors (or just squeeze with your hands). Pour that into the pot, then fill the can with red wine and pour that into the pot as well. Add a pinch of the dried herbs along with the squid, stir it all together and leave to bubble away for 50 minutes, lid off.

After 50 minutes taste the squid. It should be incredibly tender. If it’s still a little chewy, carry on bubbling away for another 20. At this point, the sauce should be nice and thick (if it’s not, remove the squid and bring the sauce to a higher heat until it reduces to your desired thickness).

Boil your linguine until very al dente, then transfer it straight from the water into the pot, bringing the pasta water along with it. Mix it all together until incorporated, then serve up with an optional sprinkle of English pecorino.