Lemon-Chile Calamari Pasta

• servings: 4 servings

Ingredients

8–10 oz. dried pappardelle or tagliatelle or 12 oz. dried bucatini or spaghetti

1 tsp. Diamond Crystal or½ tsp. Morton kosher salt, plus more

2 lemons

4 garlic cloves

2 Tbsp. extra-virgin olive oil

1 lb. cleaned squid, bodies sliced ¼" thick, tentacles left whole

5 Tbsp. unsalted butter, divided

1 Tbsp. Calabrian chile paste

Freshly ground pepper

Torn basil (for serving)

Directions

Cook 8–10 oz. dried pappardelle or tagliatelle or 12 oz. dried bucatini or spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.

Meanwhile, finely grate the zest of 1 lemon into a small bowl, then finely grate in 4 garlic cloves. Cut 2 lemons in half and squeeze juice into a measuring glass to make ¼ cup; discard spent lemons.

Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook lemon zest and garlic, stirring, until fragrant and starting to stick to pan, about 30 seconds. Add half of lemon juice and cook, stirring often, until reduced slightly, about 1 minute.

Add 1 lb. cleaned squid, bodies sliced ¼" thick, tentacles left whole, 2 Tbsp. unsalted butter, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup reserved pasta cooking liquid; cook, stirring often, until butter is melted and squid are partially cooked, about 2 minutes. Add pasta, 1 Tbsp. Calabrian chile paste, ½ cup pasta cooking liquid, and remaining 3 Tbsp. unsalted butter; season with freshly ground pepper. Cook, tossing often and adding more pasta cooking liquid a little at a time as needed, until butter is melted, sauce is thickened and coats pasta, and squid are just cooked through (they should look white and opaque), 2–3 minutes. Remove from heat; stir in lots of torn basil and remaining lemon juice.

Divide pasta among bowls; season with more pepper.