SQUID AND FENNEL PASTA WITH LEMON AND HERBS

Squid and Fennel Pasta with Lemon and Herbs image

Provided by Alison Roman

Yield 4 Servings

Number Of Ingredients 10

5 tablespoons olive oil, divided
1 pound squid (bodies and tentacles), bodies sliced 1/4" thick
Kosher salt, freshly ground pepper
Freshly ground pepper
1 large fennel bulb, thinly sliced lengthwise, plus 2 tablespoons fronds
2 garlic cloves, thinly sliced
3/4 teaspoon crushed red pepper flakes
1/2 lemon, seeds removed, very thinly sliced, divided
12 ounces linguine or fettuccine
1/2 cup parsley leaves with tender stems

Steps:

Heat 2 tablespoons 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 (don't overcook or it'll get rubbery). Transfer to a small bowl.
Reduce heat to medium-high and heat 2 tablespoons oil in skillet (no need to wipe out). Add fennel slices, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft, 10-12 minutes (some nicely browned bits should be stuck to skillet). 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 1/2 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 tablespoon oil in a small bowl; season with salt and pepper. Serve pasta topped with salad.