Pasta With Squid, Tomatoes, And Capers

• 1 lb cleaned squid, bodies and tentacles separated but kept intact
• 6 tablespoons extra-virgin olive oil
• 4 large garlic cloves, finely chopped
• 1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise
• 1/2 lb grape or cherry tomatoes, halved
• 1/3 cup dry white wine
• 1/2 cup raisins
• 1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped
• 1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta
• 1/2 cup loosely packed torn fresh basil leaves
• 1/4 cup pine nuts, lightly toasted
• 1 (1- by 1/2-inch) strip fresh lemon zest , finely chopped

1. If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.
2. Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and saute, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.
3. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
4. Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.
5. Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.

tentacles, extravirgin olive oil, garlic, fresh red, grape, white wine, raisins, capers, pasta, basil, pine nuts, lemon zest

Taken from www.epicurious.com/recipes/member/views/pasta-with-squid-tomatoes-and-capers-50050311 (may not work)