Serves 4

Cook pasta in boiling salted water until al dente.

Meanwhile, rinse squid and cook in white wine and 2 tablespoon water until opaque, 3–5 minutes. Add lemon juice, and chili flakes.

Drain pasta, reserving a small amount of the pasta water. Add squid to the pasta and add the crème fraîche and a bit of the pasta water to loosen if necessary. Sprinkle with zest and parsley.