Squid and Fennel Pasta with Lemon and Herbs
A fresh and flavorful pasta dish combining tender squid with crisp fennel, bright lemon, and aromatic herbs. This Mediterranean-inspired recipe features perfectly cooked seafood tossed with linguine in a light olive oil sauce.
Ingredients
- •5 tablespoons olive oil
- •1 pound squid
- •1 to taste kosher salt
- •1 to taste black pepper
- •1 large fennel bulb
- •2 cloves garlic
- •¾ teaspoon crushed red pepper flakes
- •½ whole lemon
- •12 ounces linguine
- •½ cup parsley
Cooking Instructions
- 1.
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.
6 min
- 2.
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.
14 min
- 3.
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.
10 min
- 4.
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.
3 min
- 5.
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.
2 min
