400 g (13 oz) prepared squid, cleaned and sliced into rings
4 garlic cloves, sliced
1 red chilli, deseeded, if liked, and sliced
juice of 1 lemon
handful of basil leaves, chopped
salt and pepper
Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
Meanwhile, heat the oil in a large frying pan. Pat the squid rings dry with kitchen paper, then add to the pan and cook over a high heat for about 30 seconds until starting to brown. Add the garlic and chilli and cook for a couple of seconds, taking care not to let the garlic burn. The squid should be white and just cooked through. Squeeze over the lemon juice and season to taste.
Drain the pasta and return to the pan. Toss through the squid and basil, and olive oil to taste. Serve immediately.