Black Shells & Calamari With Zesty Sauce - cooking recipe

Ingredients

450 g squid
250 g squid ink pasta shells
1 chili, sliced (I just used a large one)
1 lemon, juice of
3 garlic cloves, minced
3 tablespoons olive oil
1/2 cup bombay sapphire gin

Preparation

Set water to boil for the pasta.
Mix everything other than paster into a bowl.
When the water is boiling add the pasta.
When the pasta is nearly done, heat up a fry pan, put the sauce mix in when it's hot and then add the calimari, frying for aprox 1 minute (or until cooked).
Mix the sauce through the pasta and serve.