Calamarata is a pasta shape that resembles the body of a squid that has been cut into rings. The pasta comes from the seaside towns around Naples, where it often gets paired with seafood-based sauces. Squid ink adds a rich and briny flavor to your pasta without being overpowering. It also gives the pasta a dark, inky color.
(170 grams) calamarata pasta or other short tube pasta, such as bombolotti
minced fresh chives
Lemon, for squeezing
Bring a large pot of water to a boil over high heat for the pasta. This can take up to 20 minutes, depending on your stove. Use this time to gather the rest of your ingredients.
In a skillet, heat the olive oil and garlic over medium heat and cook until the garlic is soft and fragrant, about 1 minute. Add the chile flakes immediately followed by the wine. Cook until the wine is reduced by half. Remove from the heat. Add the tinned squid and all of its ink to the garlic and wine mixture.
Add enough salt to the boiling water so that it reminds you of a less salty sea. Add the pasta and cook according to the package directions, stirring the pasta every 2 minutes or so to ensure that it doesn’t stick together. Taste a noodle a minute or so before the end of the suggested cooking time to ensure that your pasta comes out al dente.
Reserving 1/4 cup (60 milliliters) of the pasta cooking water, drain the pasta, and add to the pan along with the reserved pasta water. Return to medium-high heat and cook the pasta until the sauce is reduced by half while tossing and stirring along the way. This will take 1 to 2 minutes.
Reduce the heat to low and add the butter. Constantly stir until the butter is completely melted and emulsified, 1 to 2 minutes. Stir in the chives and a squeeze of lemon juice.