Lemon-Herb Squid with Spaghettini

1. Season Squid

Season the squid with salt and fresh-ground black pepper to enhance its flavor.

2. Cook Spaghettini

Cook the spaghettini in a large pot of salted boiling water until it’s al dente, then drain it, reserving a bit of the pasta water.

3. Cook Squid Tentacles

In a large heavy pan, heat 2 tablespoons of olive oil over medium-high heat. Add the squid tentacles and toss them for about 30 seconds.

4. Cook Squid Rings

Increase the heat slightly and add the squid rings, cooking and tossing them for an additional 2 minutes to ensure the squid stays tender.

5. Add Garlic and Chile Flakes

Add the minced garlic and dried chile flakes to the pan. Remove the pan from the heat.

6. Add Herbs and Extra-Virgin Olive Oil

Stir in the chopped parsley and extra-virgin olive oil. This step allows the herbs and oil to meld with the residual heat, creating a fragrant and flavorful mixture.

7. Add Lemon Juice

Finish by squeezing a bit of lemon juice over the squid and adjusting the seasoning with more salt if needed.

8. Combine Squid and Spaghettini

Combine the cooked spaghettini with the squid in the pan, tossing everything together. If the pasta seems a bit dry, add a splash of the reserved pasta water to help coat the noodles evenly.