Everyone in my family loves this recipe, which I make right after I go squid fishing in the spring. Since boiling the water and cooking the pasta takes longer than cooking the squid in this recipe, start the pasta first.
Serves 2 to 3
- 1/2 pound linguini or thin spaghetti
- 1 pound squid bodies (5 to 10 bodies, depending on the size)
- 2 tablespoons extra virgin olive oil, divided
- Pinch of red pepper flakes
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh herbs, such as parsley, basil, or chives, or any combination
- 1/4 cup pasta water, if needed
- Salt and pepper to taste
- Lemon slices for garnish
1. Bring a large pot of water with a nice amount of salt to a boil and cook the pasta according to directions. Save some pasta water just before straining.
2. Cut the squid into rings, and dry slightly with a paper towel. In a large skillet, heat the olive oil and pepper flakes over medium-high heat. Add the squid and cook, stirring constantly, for 3 to 5 minutes. Season with salt and pepper as you cook. Try one or two starting at 3 minutes to gauge doneness. The rings will be white and tender when cooked.
3. Remove the squid from the skillet and turn the heat to low. Add the remaining tablespoon of olive oil, the butter, and the garlic to the same pan, and sauté for less than one minute until the garlic is fragrant. Stir in the lemon juice and then return the squid to the pan. Mix in the pasta and the fresh herbs. Add some reserved pasta water if the dish needs extra moisture.
4. Serve immediately, garnished with 2 or 3 thin lemon slices.
