Add the finely chopped chillies to a heat-proof bowl.

Heat the oil until smoking point and add it to the chillies.

Allow to cool before straining, reserving the chillies and the chilli oil separately; keep the chilli pieces for the squid.

Heat a small pot until very hot and add the clams and white wine.

Close with a lid and shake a few times for 2-4 minutes, or until the clams have fully opened.

Take the clams off the heat, cover, and set aside in a container in the meantime.

In a skillet on medium heat, add the chilli oil, followed by the Jamon and shallot, and gently cook.

Add the garlic and cook a little more.

Add a generous splash of white wine and allow it to reduce by half.

Add the fish stock and allow it to reduce by a third.

At this stage, start the pasta and cook it towards al dente.

Add the clams and butter to the skillet and stir through well.

Add the pasta and a bit of pasta water, which will thicken the sauce slightly, and stir well.

Add the parsley and lemon juice.

Plate immediately.

Dust the squid quarters in flour.

Fry the squid in oil at 350F/180C.

Season the fried squid with salt, lemon juice, and fried chilli.

Follow the regular pasta-making preparation for the squid ink pasta, mixing the semolina flour, egg yolk, egg, olive oil, sea salt, and cuttlefish ink into a dough, as an alternative to regular pasta.