Dice the bread and toast it in the oven.

Sauté the julienne shallots with oil and thyme.

Add the bread.

Deglaze with the white wine then pour in the chicken stock.

When cooked, process all together and pass through a fine strainer.

Sauté two cloves of garlic in a little olive oil.

Add sliced calamari and cook quickly.

Add the fish stock, more extra virgin olive oil, salt and pepper.

Cook the linguine in salted water and finish cooking in the pan.

When cooked, add the squid parsley and cherry tomatoes.

With the help of a colander and tongs make a nest of linguine and place it in the middle of the plate.

Pour the bread sauce around the linguine and finally place calamari on the linguine.