a wise man once told me "you cook squid for either forty seconds or forty minutes - nothing else". while the forty seconds is a bit of an exaggeration (I find two minutes is about perfect and if Mario Batali agrees with me, then i'm sticking with it).
recipe writing isn't easy. i made this three times. thrice. trois. you get the idea. the first time, i left the garlic raw - pungent and sharp. too sharp. so let's toss it in at the very end of the saute and cook out some of that. the second time, i realized it needed acid, so we added lemon juice, squirted out and dribbling down between my fingers (i didn't realize i had a papercut there.)
the third time was perfect. bright, garlicky but without the sting, lemony and with the right balance of oil to acid. soft, long bites of al dente fettuccine with that hint of salty, briny squid ink. the colors are dramatic - that might be my favorite part. this is something you serve when you want to be noticed.
my mom's coming into town today, so this recipe is perfect. i need something quick. something that takes less than twenty minutes to throw together and has minimal cleanup.
she'll be here this afternoon and i'm so ready. i've got restaurants picked out to take her to, tourist traps circled on the map. we'll go to prune. walk across the brooklyn bridge. see chinatown. see the met. go to the prospect park farmers' market. get a cocktail. get two cocktails. buy bread at bien cuit. play board games.
1/4 lb. calamari rings
1 lemon, zested and juiced
1 clove garlic
red pepper flakes
1 oz olive oil
1 oz canola oil
squid ink fettuccine
bring a large pot of salted water to boil. add fettuccine. cook approximately 7 minutes or until just still toothsome. drain, do not rinse.
in a small bowl, combine olive oil, red pepper, lemon zest, and lemon juice. mix to combine.
in a saute pan, heat canola oil to hot. add calamari and cook for a minute and a half, until rings begin to curl. remove from heat and add garlic. cook quickly, about 30 seconds, until fragrant. toss with calamari.
toss fettuccine with oil mixture. top with calamari rings. serve.