1 box Penne 3/4 # cleaned squid ¼ cup Verdicchio or Falerio wine (or another dry white wine) 2 tablespoons parsley one clove garlic 3 tablespoons Academia Barilla Ligure Extra Virgin Olive Oil 1 fresh chili pepper salt to taste
Clean the squid by pulling the skin from the sac and separating the tentacles from the body. Then remove the innards and the quill of transparent cartilage. Squeeze out the beak in the center of the tentacles and remove the eyes.
Cut the squid into very thin rings. Heat the extra virgin olive oil in a wide pan, add the peeled and chopped garlic and the crumbled chili pepper. When the garlic has browned, add the squid. Cook for 5 minutes, then add the wine and continue cooking for a few minutes until the wine has completely evaporated.
Season with salt, add the chopped parsley and remove from heat. In the meantime, cook the pasta in a large pot of salted boiling water for the time indicated on the package.
Drain, dress with the sauce prepared as above and serve immediately. Smooth or ridged penne may be substituted for the castellane.