Ingredients (3/4 people) 
250 g Antica Pasta cuttlefish ink fettuccine, 300 g squid, 4 tomatoes, garlic, basil, red chili powder, extra virgin olive oil, salt.
Execution 
Clean and cut the squid into long strips. Sauté the squid on a gentle heat with a little olive oil and 3 gloves of garlic: after 2 minutes remove the squid and discard the garlic and the oil. Add new olive oil and garlic and stew for some minutes the peeled and deseeded tomatoes and cut into quarters. Cook the fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente. Add the pasta and squid to the tomatoes sauce in the frying pan, seasoning with salt, red chili powder and basil. Serve
