Spaghetti with Squid Ink

Method

1. Clean the squid thoroughly. Reserve the ink sack.
2. Cut the squid body into thin strips (less than 0.5 cm). Also cut the fins into thin strips.
3. Cut the tentacles into 2-3 pieces each. Cut the head section in half and separate the tentacles.
4. In a pan, heat extra virgin olive oil with a clove of garlic and chili pepper to taste.
5. Add the squid strips and tentacles. Cook over high heat for 5-6 minutes, seasoning with salt.
6. Deglaze with half a glass of dry white wine (or brut sparkling wine). Add the ink sack if using. Stir and cook briefly.
7. Remove from heat and set aside, covered, to keep warm.
8. Cook the spaghetti in salted boiling water until al dente.
9. Reheat the squid pan, add the drained spaghetti (reserving some pasta water).
10. Toss everything together, adding pasta water if needed to adjust consistency.
11. Remove from heat, add chopped parsley, a drizzle of extra virgin olive oil, and a generous grind of black pepper.
12. Serve immediately.