Ingredients

4 servings

　　1 1/2 pounds squid

　　Salt

　　Fresh-ground black pepper

　　3/4 pound spaghettini

　　2 tablespoons olive oil

　　3 garlic cloves, minced

　　1/4 teaspoon dried chile flakes

　　2 tablespoons chopped parsley or basil

　　2 tablespoons extra-virgin olive oil

　　A squeeze of lemon juice

　　

Step 1

Trim and clean (see page 344): 1 1/2 pounds squid.

　　

Step 2

Reserve the tentacles and cut the bodies into 1/4-inch rings. Season both with: Salt, Fresh-ground black pepper.

　　

Step 3

Bring a large pot of salted water to a boil. Add: 3/4 pound spaghettini.

　　

Step 4

Cook al dente. A few minutes before the pasta is done, put a large heavy pan over medium-high heat. When the pan is hot, pour in: 2 tablespoons olive oil.

　　

Step 5

Add the tentacles, toss, and cook for 30 seconds. Turn up the heat and add the rings. Continue to cook, tossing now and then, for another 2 minutes. Then add: 3 garlic cloves, minced, 1/4 teaspoon dried chile flakes, 2 tablespoons chopped parsley or basil, 2 tablespoons extra-virgin olive oil.

　　

Step 6

Remove the pan from the heat and add: A squeeze of lemon juice.

　　

Step 7

Taste for salt and lemon and adjust as needed.

　　

Step 8

When the pasta is done, drain, reserving some of the water. Toss the pasta with salt, olive oil, and the squid, and add pasta water as needed to loosen the pasta.

　　

Variations

Step 9

Garnish with 1/2 cup toasted breadcrumbs.

　　

Step 10

Add 1 tablespoon chopped capers with the dried chile flakes and garlic.

　　

Step 11

Sauté a sliced onion in olive oil until soft. Season with salt and add to the squid with the dried chile flakes and garlic.

　　

Step 12

Garnish with a drizzle of Aïoli (page 47) thinned with a bit of water.

　　

Step 13

Serve the sautéed squid without the pasta as an hors d’oeuvre.

　　The Art of Simple Food