Adventures in Cooking

I decided to try a recipe in my latest cooking magazine for Squid and Fennel Pasta with Lemon and Herbs. I hadn't ever cooked squid before, or even eaten it much, so this was a new experience for me. It turned out pretty well and the squid was easy to cook, although all those tentacles did make me a little squeamish. I thought the dish was a little lacking in flavor, but that was partly because I didn't have any fennel bulb, just fronds. Anyway, overall I was pretty happy with it. Here's the recipe, in case any of you are feeling adventurous too!

Squid and Fennel Pasta

serves 4

5 T olive oil, divided

1 lb squid (bodies and tentacles), bodies sliced 1/4'' thick

Kosher salt and ground pepper

1 large fennel bulb, thinly sliced lengthwise, plus 2 T fronds

2 garlic cloves, thinly sliced

3/4 t crushed red pepper flakes

1/2 lemon, seeds removed, very thinly sliced, divided

12 oz. linguine or fettuccine

1/2 cup parsley leaves  

Heat 2 T 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 will get rubbery). Transfer to small bowl.

Reduce heat to medium-high and heat 2 T oil in skillet. 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 T oil in a small bowl; season with salt and pepper. Serve pasta topped with salad.