Squid Ink Spaghetti

Cook the spaghetti according to the packet instructions until just al dente.

Drain the pasta, reserving ½ cup of the cooking water.

Heat half the olive oil in a Legacy Pan over medium heat.

Add the garlic and bay leaves and cook until the garlic is just beginning to turn golden.

Add the chilli flakes, half the tomatoes and the white wine.

Simmer until the liquid has reduced by half.

Add the remaining olive oil and season with salt and black pepper. Return to a gentle simmer.

Reduce the heat to low. Add the cooked pasta and half the parmesan.

Toss gently until the pasta is evenly coated, adding a little reserved cooking water if needed.

Bring the pan back to a gentle simmer.

Finish with the remaining tomatoes and parmesan, then season with extra flaky salt and black pepper.

Serve immediately.