Linguine with squid and anchovies
1/2 lb. squid, thinly sliced crosswise
2 garlic cloves, crushed
pinch of red pepper flakes
1/4 cup white wine
handful of Italian parsley, chopped
Cook linguine in large pot of boiling salted water until al dente. Drain. Reserve 1 ladleful pasta cooking water.
Heat two tablespoons olive oil in a large skillet over medium-high heat. Brown garlic in oil until lightly colored. Add anchovies and red pepper flakes; mash until anchovies disintegrate, about 30 seconds. Add calamari and toss just until opaque, about 1 minute. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in parsley.
Add linguine to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Serve immediately.