Spicy Squid Spaghetti with Fresh Basil and Chili

Pat 500 g of cleaned squid tubes and tentacles thoroughly dry with paper towels on a dedicated cutting board, then slice the tubes into 1 cm rings and halve larger tentacles; wash hands, knife, and cutting board immediately with hot soapy water to prevent cross-contamination.

Fill the stockpot with 4000 ml of water, cover with a lid, and bring to a rolling boil at 100°C (212°F) over high heat.

Add 12 g of fine sea salt and 360 g of spaghetti into the boiling water, stirring with kitchen tongs during the first minute to prevent strands from sticking, and boil for 8 minutes until 2 minutes shy of al dente.

While the pasta boils, place the large skillet over medium-low heat at 150°C (300°F), add 45 ml of extra virgin olive oil, 4 sliced garlic cloves, 2 sliced red bird's eye chilies, and 15 g of Calabrian chili paste, sautéing gently for 2 minutes until aromatic and the garlic is softened and pale golden.

Pour 80 ml of dry white wine into the skillet to deglaze the pan, stirring with kitchen tongs to lift any caramelized bits, and simmer for 2 minutes until the liquid reduces by half.

Pour 400 g of canned crushed tomatoes, 3 g of fine sea salt, and 2 g of black pepper into the skillet, stirring to combine, and simmer over medium heat at 90°C (194°F) for 5 minutes until the sauce slightly thickens.

Raise the skillet heat to medium-high and add the 500 g of prepared squid, stirring continuously for 2 to 3 minutes until the flesh transitions from translucent to pearly, milky-white and opaque, checking with an instant-read digital thermometer to confirm it reaches at least 63°C (145°F).

Submerge the liquid measuring cup into the pasta pot to collect and reserve 120 ml of starchy pasta water, then pour the remaining contents of the stockpot through the colander to drain the spaghetti.

Transfer the drained spaghetti directly into the skillet containing the squid and sauce, pour in 60 ml of the reserved starchy pasta water along with the remaining 15 ml of extra virgin olive oil, and toss vigorously with kitchen tongs over medium heat at 85°C (185°F) for 2 minutes until the sauce emulsifies into a glossy glaze clinging to every strand.

Remove the skillet from the heat, scatter 25 g of fresh torn basil leaves over the pasta, toss gently with kitchen tongs to fold the leaves through until just wilted, and divide immediately among 4 warm serving bowls.