Tagliolini al Nero, squid & bottarga

Open the bag with the calamari sauce, pour into a frying pan and bring to a slow simmer.
Cook the pasta in a well salted boiling water until al dente (2-3 minutes).
Drain the pasta, add to sauce and toss over medium-low heat until sauce coats pasta.
Taste for seasoning and adjust to your liking.
Add some pasta water and olive oil if too dry and plate into a bowl.
Put the bottarga and trout roe on top.
It contains durum semolina, tipo 00 flour, squid ink, white wine, bottarga, trout roe, garlic, chilli, onions, parsley, olive oil