1 pound squid cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole
1/2 teaspoon dry parsley
Salt and Freshly ground black pepper to taste
Zest of a 1 lemon
1/2 tbsp. Olive oil
1 Pack of Linguine /1 lb fettuccine, spaghetti, etc.
1/2 tbsp. unsalted Butter
Juice of a 1 lemon
Fresh Parsley for garnish
Instructions
Boil water with 1 tablespoon of salt, and drop the pasta in – any pasta would work. After it cooks, drain, saving 1/3 cup of pasta water.
Heat oil in a frying pan over high heat until almost smoking. Turn down the heat to medium-low and carefully add minced fresh garlic to infuse the oil. Saute for 10-15 seconds, try not to burn it.
Carefully add cleaned, washed, and sliced squid in a pan. Season with salt and pepper to taste, a couple of pinches.
Add lemon zest, and dry parsley and cook, tossing frequently until the squid is cooked through, about 2 to 4 minutes (do not overcook). Season with additional salt and pepper, only if needed.
Heat oil in a saute pan, add cooked pasta, and stir, to coat it with olive oil.
Pour *reserved pasta water, and add the squid. Stir, add butter, and stir again to coat, and lastly add lemon juice. Allow it to cook for a minute or two and serve.
SERVE IMMEDIATELY!!!!
Notes
When you add lemon juice last it gives you the fresh aroma of lemon. If you plan to serve it later, the squid will become too rubbery. I would suggest preparing, setting aside and when you are ready, just cook and serve.
It takes so little time that before you know it the dinner will be on the table.
Try to get fresh squid, you can get already clean ones. If the squid produces any liquid while cooking, do not worry. You can add it with pasta when you add squid.
