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1
SAUTE THE SQUID
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2
Dry the squid well on paper towels.
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3
Heat a Dutch oven to medium-high for about 3 minutes. A constant, well distributed medium-high is always better and more controllable than screaming high heat.
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4
Add 1 tablespoon of olive oil, and immediately add half of the squid.
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5
Saute for about 2 to 3 minutes, stirring frequently, almost as if to stir-fry. Get some color on them.
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6
Place cooked squid in a large Dutch oven.
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7
Cook the rest of the squid: add 1 tablespoon of olive oil to the skillet, and saute 2 to 3 minutes.
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8
Move the second batch of cooked squid to the Dutch oven.
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9
USE VEGETABLES TO CREATE A SAUCE
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10
Return the pan to the heat and reduce the temperature to medium. Add the onion, the garlic, and the chiles. Stir and cook for 2 minutes or until slightly soft.
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11
Add the wine to the pan. Cook 3 minutes or until reduced by half.
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12
Add the reduced wine to the squid, along with the tomatoes, the lemon zest, the red pepper, and the salt. Stir to incorporate.
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13
BRAISE
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14
Bring the squid mixture to a boil. Only for a moment.
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15
Reduce the heat to low, cover the pot, and simmer, but don't boil, for an hour and 15 minutes.
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16
COOK THE PASTA
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17
While the squid is simmering, cook the spaghetti for 6 minutes. Drain it well. There's plenty of sauce, and you don't want to dilute it.
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18
Add the pasta to the squid for the last 5 minutes of its cooking time.
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19
The squid should be tender at this moment. Turn off the heat.
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20
Stir in the lemon juice, half of the parsley, and the black pepper. Transfer to a serving platter, sprinkle with the remaining half of the parsley, and serve while still piping hot.
