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1
Trim and clean (see page 344): 1 1/2 pounds squid.
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2
Reserve the tentacles and cut the bodies into 1/4-inch rings.
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3
Season both with: Salt, Fresh-ground black pepper.
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4
Bring a large pot of salted water to a boil.
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5
Add: 3/4 pound spaghettini.
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6
Cook al dente.
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7
A few minutes before the pasta is done, put a large heavy pan over medium-high heat.
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8
When the pan is hot, pour in: 2 tablespoons olive oil.
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9
Add the tentacles, toss, and cook for 30 seconds.
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10
Turn up the heat and add the rings.
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11
Continue to cook, tossing now and then, for another 2 minutes.
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12
Then add: 3 garlic cloves, minced, 1/4 teaspoon dried chile flakes, 2 tablespoons chopped parsley or basil, 2 tablespoons extra-virgin olive oil.
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13
Remove the pan from the heat and add: A squeeze of lemon juice.
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14
Taste for salt and lemon and adjust as needed.
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15
When the pasta is done, drain, reserving some of the water.
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16
Toss the pasta with salt, olive oil, and the squid, and add pasta water as needed to loosen the pasta.
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17
Garnish with 1/2 cup toasted breadcrumbs.
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18
Add 1 tablespoon chopped capers with the dried chile flakes and garlic.
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19
Saute a sliced onion in olive oil until soft.
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20
Season with salt and add to the squid with the dried chile flakes and garlic.
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21
Garnish with a drizzle of Aioli (page 47) thinned with a bit of water.
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22
Serve the sauteed squid without the pasta as an hors doeuvre.
