Spaghetti with Squid
From Jamie's Italy, Hyperion

Olive oil
1 bulb of fennel, finely chopped and herby tops reserved
2 clovers of garlic, peeled and finely sliced
2 teaspoons fennel seeds, crushed
1 large glass of crisp Italian white wine
1 fresh red chili, deseeded and finely sliced
4 baby squid, cleaned and cut into rings, tentacles left whole
1 lb. dried spaghetti or linguine
Sea salt and freshly ground black pepper
Extra virgin olive oil
A small handful of fresh flat-leaf parsley, leaves chopped
Zest of 1 lemon

Before you start, get all your ingredients prepped and ready to go.

Pour a couple of good glugs of olive oil into a large hot frying pan or casserole-type pan. Give it a swoosh around and add the chopped fennel, garlic and fennel seeds. Fry on a medium heat for 5 minutes, stirring as often as you can. Turn the heat right up and add the wine, the chili and the squid. Keep stirring until the alcohol and moisture have reduced by half. Turn the heat down to a slow simmer and now cook your pasta in salted boiling water according to the package instructions.

At this point taste the sauce and correct the seasoning. Once your pasta is nicely cooked al dente, drain it in a colander, saving a little of the cooking water. Toss the pasta straight away with the squid and all the juices. Remove the pan from the heat and add about 5 tablespoons of really good extra virgin olive oil, along with the fennel tops and the parsley. Give everything a good toss, have one more taste to check for seasoning, add a little of the reserved cooking water to loosen if need be, then divide between four bowls. Sprinkle a little lemon zest over each plate and eat straight away.