1/4cup(60g)dry white winepreferably Pinot grigio. Don’t use Chardonnay!
For the Squid Sauce
In a 12-inch skillet, heat the olive oil. Add shallots and sauté until translucent, add garlic and stir to combine.
Add parsley and basil and stir to get the flavors out.
Add the diced tomatoes and chili flakes, let the tomatoes cook for about 5 minutes until some water has evaporated. Add salt and pepper.
Add squid and stir, add the wine and let them cook for about 8 minutes, stirring continuously, do not overcook or they’ll get rubbery.
Let sauce reduce and water evaporate about 2 minutes.
Turn off the heat and set aside.
For the Pasta
Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente.
Cook it for about 8 or 9 minutes if dry or 3 or 4 minutes if fresh.
Drain the pasta, transfer into the pan with the squid sauce.
Turn on the heat on medium and mix it all together.
Raw squid is tender, but if cooked improperly it loses its tenderness. To keep its tenderness, squid must be cooked either very briefly over a strong flame, or when it is fried or grilled for a long time –45 minutes or more– over very low heat. Any other cooking procedure produces a squid with rubbery consistence.