3 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 serrano chile, chopped
1 teaspoon anchovy paste
1 tablespoon capers, rinsed
1 cup pitted Kalamata olives
1 pound cherry tomatoes cut in half
1/2 cup white wine
1/2 pound calamari, skin on, bodies sliced into 1/4 inch rings
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh marjoram
2 teaspoons fresh lemon juice
2 tablespoons unsalted butter, diced
Chopped fresh basil, parsley and marjoram, for garnish
8 ounces squid tentacles (from about 5 squid)
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh parsley
1 teaspoon lemon zest and juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup cream
6 ounces smoked ham hock, chopped
1/4 cup grated Parmesan
1 recipe Chef Anne's All-Purpose Pasta Dough with Squid Ink, see recipe, rolled into pasta sheets
Egg wash, 1 egg mixed with 1 teaspoon water
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