Spicy Squid Spaghettini

1. Prepare Squid

Season the trimmed and cleaned squid with a generous sprinkle of salt and freshly ground black pepper, ensuring each piece is evenly coated.

2. Cook Pasta

Bring a large pot of salted water to a boil and cook the spaghettini until it is al dente.

3. Cook Squid

Heat a large pan over medium heat and add two tablespoons of olive oil. Once the oil is shimmering, briefly cook the squid tentacles for 30 seconds. Increase the heat to high and add the squid rings, cooking quickly to keep the squid tender without releasing too much liquid.

4. Flavor Infusion

Remove the pan from the heat and add the minced garlic, dried chile flakes, and chopped parsley, followed by two tablespoons of extra-virgin olive oil. Stir everything together, allowing the residual heat to infuse the flavors gently.

5. Finish the Dish

Finish the dish with a squeeze of fresh lemon juice and adjust the seasoning if needed. Drain the spaghettini, reserving some of the pasta water. Toss the pasta with the squid mixture, using a splash of the reserved water to achieve your desired consistency. Mix everything until well combined.