Squid Ink Spaghetti with Calamari, Calabrian Chiles & Tomatoes

1. Combine the Caputo Pasta Fresca, egg, and squid ink until a dough forms. Knead until smooth and elastic. Wrap and rest for 30 minutes.
2. Roll the dough to approximately 1mm thick and cut into spaghetti.
3. Bring a large pot of generously salted water to a boil.
4. Pat the calamari very dry. Heat the olive oil in a large skillet over medium-high heat. Sear the calamari in a single layer for about 90 seconds, until firm. Transfer to a plate.
5. Lower the heat to medium. Add the shallot and garlic and cook for 3 minutes, until softened and fragrant. Stir in the Calabrian chili paste.
6. Add the cherry tomatoes and 1 tsp salt. Cook for about 5 minutes, until the tomatoes soften and begin to burst.
7. Add the white wine and simmer for about 5 minutes, until reduced by half.
8. Add the butter and ½ cup reserved pasta water. Stir until the butter melts and the sauce becomes silky and glossy.
9. Cook the fresh pasta in the boiling water until al dente. Reserve additional pasta water before draining.
10. Add the pasta directly to the skillet and toss for about 2 minutes, adding more pasta water as needed to loosen the sauce and help it coat the noodles.
11. Return the calamari to the skillet and toss for about 30 seconds to warm through.
12. Remove from the heat and add the lemon juice and fresh basil. Toss to combine, taste, and adjust seasoning with salt as needed.
13. Serve immediately.

Notes

• Pat the calamari very dry.
• Avoid overcooking the calamari — the quick cook followed by a brief return to the sauce keeps it tender.
• Add pasta water gradually until the sauce is silky and coats the pasta.
• Freshly made squid ink pasta can be prepared in advance.