Name: Squid and Fennel Pasta with Lemon and Herbs
Cook time: 35 minutes
Total time: 45 minutes
Yield: 4 Servings
Ingredients: 5 tablespoons olive oil, divided; 1 pound squid (bodies and tentacles), bodies sliced ¼ inch thick; Kosher salt and freshly ground black pepper; 1 large fennel bulb, thinly sliced lengthwise, plus 2 tablespoons fronds; 2 garlic cloves, thinly sliced; ¾ teaspoon crushed red pepper flakes; ½ lemon, seeds removed, very thinly sliced, divided; 12 ounces linguine or fettuccine; ½ cup parsley leaves with tender stems

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Jeremy Liebman

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

Recipe notes