Serves 4
Preparation time 20 minutes
Cooking time 20 minutes
1 kg (2 lb) raw squid
4 tablespoons extra virgin olive oil, plus extra to serve
1 fresh red chilli, thinly sliced into rounds
500 g (1 lb) cherry tomatoes, halved
100 ml (3½ fl oz) dry vermouth
400 g (13 oz) dried spaghetti
15 g (½ oz) basil leaves
1 garlic clove, finely chopped
grated rind of ½ unwaxed lemon
salt
Wash the squid under cold running water. Pull the tentacles away from the body – the entrails will come out easily. Remove the clear piece of cartilage from the body cavity. Wash the body thoroughly, pulling away the pinkish membrane. Cut between the tentacles and head, discarding the head and entrails. Repeat with the remaining squid. Cut the cleaned squid bodies into rounds, dry thoroughly with kitchen paper and keep chilled and covered until required.
Heat the oil in a large frying pan over a high heat, add the chilli and tomatoes and season with salt. Cook, stirring occasionally, for 5–6 minutes until the tomatoes start to soften and look slightly charred. Pour in the vermouth and boil rapidly for 2 minutes.
Cook the pasta in a saucepan of salted boiling water according to the packet instructions until al dente. Drain.
When the pasta is almost ready, bring the tomato sauce to the boil and stir in the squid, garlic and lemon rind. Cook, stirring, for 1 minute, then toss in the pasta and stir until well combined. Scatter the basil leaves over the top and serve immediately.
For white fish & pea pasta, prepare 500 g (1 lb) white fish, such as hake, removing skin and bones. Prepare the tomato sauce as above, adding 50 g (2 oz) shelled fresh or defrosted frozen peas to the pan just before pouring in the vermouth and boiling for 2 minutes. Add the fish to the pan with the basil, garlic and lemon rind and simmer gently for 2–3 minutes.