Paccheri with Squid

Method

1. Clean the squid: separate the tentacles from the body, remove the cartilage and innards. Keep the ink sac if desired.
2. Remove the beak and the hard parts inside the tentacles. Rinse well. Peel the skin from the body and fins.
3. Cut the body into rings about 1 cm thick. Cut the fins into strips. Split the tentacles in half lengthwise.
4. Finely chop the garlic and chili. Place them in a high-sided pan with a few parsley sprigs and olive oil. Sauté gently.
5. When the oil is warm, add the capers. Then turn the heat to high and add the squid. If using, add the ink sac. Season with salt and pepper.
6. Cook for about 1.5 minutes until the squid releases some liquid, then add cold white wine. Cook for 4–5 minutes until the alcohol evaporates.
7. Remove the parsley stalks. Add the tomato sauce. Bring to a boil, then lower the heat, cover, and simmer for 45 minutes.
8. Taste and adjust salt. Remove from heat. In a separate pan, take some of the sauce and set aside a little for later.
9. Cook the paccheri in salted boiling water for 30–40 seconds less than the package instructions. Drain, reserving some pasta water.
10. Toss the pasta in the pan with the sauce over high heat. Add a splash of pasta water or extra sauce if too dry.
11. Turn off the heat, add chopped parsley, cover, and let rest for 30 seconds. Serve immediately.