Pasta with Squid, Tomatoes, and Capers

ingredients

• 1 pound cleaned squid, bodies and tentacles separated but kept intact
• 1/3 cup extra-virgin olive oil
• 4 large garlic cloves, finely chopped
• 1 (1.5 inch) fresh red or green Thai or serrano chile, halved crosswise
• 1/2 pound grape or cherry tomatoes, halved
• 1/3 cup dry white wine
• 1/2 cup raisins
• 1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped
• 1/2 pound campanelle (small bell-shaped pasta) or fusilli pasta
• 1/2 cup loosely packed torn fresh basil leaves
• 1/4 cup pine nuts, lightly toasted
• 1 (1- by 0.5 inch) strip fresh lemon zest, finely chopped

directions

If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2 inch pieces. Pull off flaps from squid bodies and cut into 0.25 inch-thick slices. Cut bodies crosswise into 0.25 inch-thick rings. Pat squid dry.

Heat 3 tablespoons oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then sauté, garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté,, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.

Cook pasta in a 1 1/2 gallons pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.

Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.

Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.