Clean and wash the basil. Boil in in water for 5 minutes. Add the basil to iced water. Drain and prepare an emulsion with 6 tablespoons of oil and a pinch of salt. Apart, in a pan, add 2 tablespoons of oil and one clove of garlic. Add the calamari (previously cleaned and cut into rounds) and cook for a few minutes. Cook the pasta in salted water, drain it al dente and add to the basil sauce. Cook until creamy. Serve by making (in the middle of the plate) a nest of noodles. On top add the squid and decorate with grated lemon peel, a basil leaf and a little oil. Wine Suggestion: This is a dish strongly characterized by the aromatic taste of basil. It’s a bit like a pesto, but with the freshness and with the acidity of the lemon. The squid give a sweet taste in combination with that of the pasta. It’s a balanced summer dish, that goes well with Pallagrello white Wine. A fresh wine sufficiently savory, with a good structure but not overbearing.