Slice the bodies of the squid into fine, 2–3mm rings, and cut the tentacles into equivalent-sized bunches. Cut the broccoli into fairly small florets. Put the pasta and the broccoli on to cook, at the same time and in the same water – the strozzapreti should be al dente at the same time as the broccoli are soft and almost mushy, which is how both should be for this dish.
A few minutes before the pasta is done, heat a wide pan over a high heat. Add 4 tablespoons of the oil and the garlic, which should fry until it barely begins to colour. Add the squid, anchovy and chilli and sauté for a minute or two until the squid is opaque, and the rings hold a circular shape. Add the wine, let it bubble for a few seconds until the smell of alcohol is gone, then add the strozzapreti and broccoli, which you have just drained well, shaking to get rid of all the water.
Toss together in the pan, then serve drizzled with the remaining oil.
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