Linguine with Squid and Rye Bread

Method

1. Cut the rye bread into small cubes and arrange on a baking sheet. Toast in the oven at 180°C until golden.
2. Finely slice the onion (or shallot). In a small pan with oil, sweat the onion over low heat until translucent.
3. Clean the squid: remove the wings and innards, cut the body into rings.
4. In a pan, heat a drizzle of oil with a clove of garlic (in its skin). Add the squid, turn up the heat, season with salt and pepper, deglaze with white wine. Cook for a few minutes, then remove the garlic and set the squid aside along with its cooking juices.
5. Prepare the bread sauce: in an immersion blender jar, combine the toasted bread cubes, the sweated onion, a few walnuts, a handful of raisins, a pinch of salt, and a little water (or some of the squid cooking liquid). Blend until smooth and thick. Adjust consistency with more water if needed.
6. Blanch 2-3 tomatoes in boiling water, peel them, cut into thin strips and remove the seeds.
7. Cook the linguine in plenty of salted water until al dente. Reserve some pasta cooking water.
8. In the same pan used for the squid (unwashed), add a drizzle of oil and the tomato strips. Sauté quickly.
9. Drain the pasta and add it to the pan with the tomatoes. Add a ladle of cooking water and the reserved squid. Toss to combine, creating a creamy sauce.
10. To plate: place a ring mold in the center of the plate. Spoon some bread sauce into the bottom. Fill with the seasoned pasta, then top with more bread sauce, a grind of pepper, a drizzle of oil, and chopped parsley. Remove the ring and serve.