Clean the squid: rinse them thoroughly under cold running water, then gently detach the head from the mantle (body) and set it aside. Locate and gently remove the transparent cartilage quill inside the mantle, discard the innards, and rinse the inside of the mantle thoroughly. Using a small knife, remove the eyes from the head and the beak from the center of the tentacles, then peel the outer skin away from both the mantle and the tentacles. Rinse all cleaned parts well under running water, cut the mantle into thin strips, chop the tentacles, and set everything aside.
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Meanwhile, gently heat the garlic clove in a skillet with the extra virgin olive oil.
Once the garlic is golden brown, remove it from the pan and add the squid.
Cook the squid, stirring occasionally so it browns evenly.
Deglaze with the white wine. Once the alcohol has evaporated, drain the pasta al dente and add it directly to the skillet, tossing with the squid for 1–2 minutes to allow the flavors to meld.
Tear the fresh basil leaves by hand, add them to the skillet, and finish with a drizzle of extra virgin olive oil. Your penne with squid in white wine is ready to serve!
