Linguine with Sauteed Calamari

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 tsp. finely chopped garlic
• 1 pound Portico Imperial Calamari Tubes and Tentacles Fully Trimmed, chem free – SUPC: 3984943, tubes cut into 3/4-inch-thick rings, tentacles left whole
• 1/2 tsp. dry parsley
• Salt and Freshly ground black pepper to taste
• Zest of a 1 lemon
• 1/2 tbsp. Olive oil
• 1 lb. Arrezzio® Classic Linguine Italian Pasta – SUPC: 5204635
• 1/2 tbsp. unsalted Butter
• Juice of a 1 lemon
• Fresh Parsley for garnish

Directions:

1. Boil water with 1 tablespoon of salt, and drop the pasta in – any pasta would work. After it cooks, drain, saving 1/3 cup of pasta water.
2. Heat oil in a frying pan over high heat until almost smoking. Turn down the heat to medium-low and carefully add minced fresh garlic to infuse the oil. Saute for 10-15 seconds, try not to burn it.
3. Carefully add cleaned, washed and sliced squid in a pan. Season with salt and pepper to taste, a couple of pinches.
4. Add lemon zest, dry parsley and cook, tossing frequently until the squid is cooked through, about 2 to 4 minutes (do not overcook). Season with additional salt and pepper, only if needed.
5. Heat oil in a saute pan, add cooked pasta, stir, to coat it with olive oil.
6. Pour *reserved pasta water, and add the squid. Stir, add butter and stir again to coat and lastly add lemon juice. Allow it to cook for a minute or two and serve.
7. SERVE IMMEDIATELY!!!!