Linguine with baby squid and rye bread sauce, a simple and tasty dish by Antonino Cannavacciuolo | C

Ingredients

• 250 g rye bread
• 400 ml chicken stock
• 50 ml white wine
• 20 g walnuts
• 20 g raisins
• 1 shallot
• 5 sprigs of thyme
• Extra virgin olive oil
• Salt to taste
• 350 g of linguine
• 300 g of baby squid
• 400 ml fish stock
• 8 datterini tomatoes
• 30 g of parsley
• 1 clove of garlic
• Garlic oil (1 head of garlic per 100 ml of evo oil; blend)