Calamari Linguine
Ingredients
1 pound whole squid rings and tentacles
5 tablespoons butter, divided
12 oz linguine pasta
2 lemons (one sliced, one for juice)
1 cup chicken stock
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh parsley, chopped
1/4 cup thinly sliced red onion (a mandolin works well)
1 cup reserved pasta water
Salt and pepper to taste
Instructions
In a large skillet, melt 3 tablespoons of butter over medium heat. Season the squid sides with salt and pepper. Add the squid to the skillet and sear for about 5 minutes, until slightly blistered. Remove from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Once the butter is foaming, add the sliced lemon. Cook until the lemon slices are charred on both sides, about 2 minutes. Remove the lemon slices and set aside.
To the skillet, add the chicken stock, juice from the second lemon, and the chopped parsley. Bring to a simmer and cook for a few minutes to combine the flavors while you cook the pasta.
In a separate large pot, bring salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
Using tongs, transfer the drained pasta directly into the skillet with the sauce. Stir in the Parmesan cheese and the sliced squid. Add the sliced red onion and stir. Gradually pour in some of the reserved pasta water to thin the sauce to your desired consistency, as the pasta will absorb some of the sauce.
Garnish with the charred lemon slices, extra parsley, and additional Parmesan. Serve immediately.