2 tablespoons olive oil
2 cloves garlic, smashed
Pinch red chile flakes
3 Roma tomatoes, diced
4 sprigs fresh oregano, leaves chopped, some reserved for garnish
1/4 cup white wine
1 1/2 pounds squid, cleaned, skin removed, bodies cut into 1/4-inch rings, tentacles reserved for another use
1 recipe Chef Anne's All-Purpose Pasta Dough with Squid Ink, see recipe, rolled into pasta sheets and hand cut into tagliatelle
Grated parm, for sprinkling
Big fat finishing oil, for drizzling
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