Prepare the squid: separate the body from the squid tentacles and remove the head. Remove the cartilage from the body and then rinse the squid tube under cold running water to remove any grit. Slice the body into half centimetre thick rings.
Peel and finely chop the garlic. Wash the parsley, pick the leaves from the stalks and then finely chop. Peel the tomatoes, cut in half and remove the seeds. Cut the flesh into small dice. Peel and finely chop the shallot.
Bring a large pan of salted water to the boil. Add the linguine and cook for 6 minutes.
Heat a frying pan to hot and add olive oil. Add the squid rings to the pan and cook for 4 minutes. Season with salt and pepper and then add the garlic and the parsley. Cook until the squid is golden brown and then remove the squid from the pan. Add the shallot to the pan and deglaze with the white wine.
Add the squid ink to the pan and then add the linguine. Cook until the pasta is ready to eat, adding a little water if necessary. Return the squid to the pan to warm through.
Serve the linguine topped with the fresh tomato and a sprinkling of fresh parsley.
«Add a little heat to this pasta dish by adding a finely chopped red chilli as you cook the squid.»