Squid Ink Spaghetti with Tomatoes and Squid

If using whole squid, clean and prep it first. If using purchased squid rings and tentacles, proceed to the next step: preparing the garlic bread crumbs.

To clean the squid, using your hands, separate the head from the squid body by pulling and twisting them slightly apart. Next, using a sharp paring knife, separate the tentacles by cutting just under the eyes; discard the eyes. You’ll see a hard, plastic-like piece at the base of the tentacles (the cut side). This is the beak; remove and discard it. Place the cleaned tentacles in a bowl. To clean the bodies (the long tube portion), working with one at a time, run your finger or the back of a knife down the squid toward the open side to remove any of the innards. Repeat a couple of times to get the body really clean. At the base of the open side, you’ll see a thin, clear sliver of cartilage (the cuttlebone) that runs down the squid body; this is inedible. To remove, hold one end of the squid tightly, then grab onto the cuttlebone to wiggle it loose and discard. If desired, you can remove the spotty purple outer layer of the squid, although this is just an aesthetic choice. Cut the bodies crosswise into rings about 1/4 inch (6 mm) thick. Place in the bowl with the tentacles. Set aside.

To prepare the garlic bread crumbs, in a small fry pan over medium heat, warm the olive oil. Add the panko and garlic and cook, stirring frequently, until toasted, about 2 minutes. Season with salt to taste. Remove from the heat and set aside.

To prepare the pasta and sauce, in a large sauté pan over medium-high heat, melt 4 Tbs. of the butter with the olive oil. When the butter is melted and bubbling, add the shallots and garlic, reduce the heat to medium and cook, stirring occasionally, until the shallots and garlic are translucent, about 7 minutes. Season with a pinch of salt and a few grindings of pepper. Add the Calabrian chiles and cook, stirring occasionally, for 3 minutes. If you prefer a hotter sauce, add 1 Tbs. more chiles. Increase the heat to medium-high, add the wine and cook, stirring, until reduced by half, 1 to 2 minutes.

Add the tomatoes and the remaining 4 Tbs. butter to the pan, cover and cook, tossing the pan a couple of times, until the tomatoes start to burst, the butter is melted and the sauce is silky, about 7 minutes. Reduce the heat to medium if the sauce starts to burn.

Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until not quite al dente, about 2 minutes (it will continue to cook in the sauce).

Add the squid to the sauce, cover and cook until the squid is just opaque, 1 to 2 minutes; do not overcook. Add the pasta directly to the sauce, then add 3/4 cup (6 fl. oz./180 ml) of the pasta water. Cook, tossing, until the sauce is silky and hugs the noodles and the squid is completely opaque, about 1 minute.

Taste and adjust the seasoning with salt and pepper and a squeeze of lemon juice, if desired. Garnish with the garlic bread crumbs and basil and serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen