- 5 tablespoons olive oil, divided
- 0.45 kg squid (bodies and tentacles), bodies sliced ¼ inch thick
- Kosher salt and freshly ground black pepper
- 1 large fennel bulb, thinly sliced lengthwise, plus 2 tablespoons fronds
- 2 garlic cloves, thinly sliced
- ¾ teaspoon crushed red pepper flakes
- ½ lemon, seeds removed, very thinly sliced, divided
- 0.34 linguine or fettuccine
- ½ cup parsley leaves with tender stems
Firstly, heat 2 Tbsp oil in a large skillet over high. Working in 2 batches, season squid with salt and pepper and cook, stirring often, until cooked through, about 3 minutes. Transfer it to a small bowl.
Next, continue with reducing heat to medium-high and heat 2 Tbsp oil in skillet. Add fennel slices, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft, 10–12 minutes . Add garlic, red pepper flakes, and half of lemon slices; cook, tossing occasionally, until garlic and lemon are soft, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 ½ cups pasta cooking liquid.
Add pasta to skillet along with 1 cup cooking liquid. Toss, scraping up any browned bits; season with salt and pepper. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Add squid and give it all another toss to combine.
Toss parsley, fennel fronds, remaining lemon slices, and remaining 1 Tbsp oil in a small bowl; season with salt and pepper. Serve pasta topped with salad. The last issue that may be is bothering your mind right now, is what wines match seafood pasta. Seafood (spaghetti alle vongole, spaghetti with mussels, linguine with crab) need crisp dry whites such as Frascati, Verdicchio, Vernaccia di San Gimignano, Muscadet or Picpoul de Pinet. A dry rosé is good too.
Recipe: Alison Roman
Picture: Jeremy Liebman