300 gmfresh taglierini 100 mlextra virgin olive oil3cloves of garlic, crushed1 fresh red birdseye chilli, seeded and finely chopped2anchovy fillets, finely chopped400 gmsmall squid, cleaned and cut into 5mm-wide strips200 mldry white wine or vermouth1finely grated lemon rind2 tbspfinely chopped flat-leaf parsley15 gm (¼ cup)fine breadcrumbs, made from day-old bread, toastedTo serve:lemon wedges
Cook taglierini in boiling salted water until al dente, then drain.
Meanwhile, heat half the olive oil in a large frying pan, add garlic, chilli and anchovies and cook over medium-high heat for 30-40 seconds or until garlic is golden. Add squid and cook for another minute or just until squid is opaque, then add wine, bring to the boil, and cook for 30 seconds or until liquid is reduced to ¼ cup. Remove pan from heat, then add lemon rind and parsley and season to taste with sea salt and freshly ground black pepper.
Add drained pasta to squid mixture and toss gently to combine. Divide among shallow bowls, scatter with breadcrumbs and drizzle with remaining olive oil, then serve immediately with lemon wedges to the side.