Dining In by Alison Roman

Author:Alison Roman [Roman, Alison]
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-10-24T00:00:00+00:00

12 ounces pasta, such as a noodle like spaghetti or linguine, or a short shape like campanelle or spaccatelli

Kosher salt

6 tablespoons olive oil

¾ pound cleaned squid bodies and tentacles, bodies sliced into ¼-inch rings, tentacles halved

Freshly ground black pepper

4 garlic cloves, thinly sliced

1 lemon, thinly sliced and seeds removed

1 red Fresno chile or jalapeño pepper, thinly sliced into rings, seeds removed, if you like

1½ cups fresh dil, cilantro, basil, and/or mint leaves

Cook the pasta in a large pot of salted boiling water until al dente (time will vary depending on pasta type, so consult the box). Drain, reserving 1 cup of the pasta water; set aside.

Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add half the squid and season with salt and pepper. Cook, stirring only a few times, until the squid is golden brown and crisped up around the edges, about 5 minutes. Transfer to a plate or bowl and set aside. Repeat with another 2 tablespoons of the olive oil and the remaining squid (no need to wipe the skillet between batches).

Heat the remaining 2 tablespoons olive oil and add the garlic and lemon slices; season with salt and pepper. Cook, stirring pretty frequently, until the garlic is golden and the lemons start to caramelize around the edges, about 4 minutes. Return the squid to the skillet along with the chile pepper and stir to coat. Add the pasta, along with ½ cup of the reserved pasta water. Toss everything together, using a wooden spoon or spatula to scrape up all the browned bits on the bottom of the skillet (this is where the good stuff is).

Season with salt and pepper, and cook over medium heat, tossing occasionally, until a sauce has formed (you might need to add a bit more pasta water to do this), 2 to 3 minutes. Scatter the herbs over the top right before serving.

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