- (Serves 2, can be doubled)
- 6 ounces spaghetti, preferably multigrain
- 1 tablespoon olive oil
- 3 whole garlic cloves, flattened
- 1/2 large red bell pepper, seeded, cut into 1/4-inch pieces
- 1/2 pound cleaned squid, bodies thinly sliced, tentacles left whole
- 1/8 to 1/4 teaspoon red pepper flakes
- Coarse kosher salt and freshly ground pepper
- 1/2 cup bottled clam juice
- 3 tablespoons fresh lemon juice
- 1/3 cup chopped fresh Italian parsley
- 1 to 2 tablespoons extra-virgin olive oil
- 2 tablespoons toasted pine nuts (optional)
Cook the pasta in a large pot of boiling, salted water until just tender but still firm to the bite, stirring occasionally, about 10 minutes. Reserve 1/2 cup of the pasta cooking liquid. Drain the pasta.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the whole garlic cloves and bell peppers and stir to coat with oil. Cover and cook until the peppers soften and start to brown and the garlic is golden, about 6 minutes. Discard the garlic. Add the squid and red pepper flakes; sprinkle with salt and pepper. Stir until the squid is opaque, about 1 minute. Add the clam juice and simmer until slightly reduced, about 2 minutes. Add the lemon juice.
Add the pasta to the sauce in the skillet and toss over medium-low heat to coat and warm through, adding reserved pasta cooking liquid a little at a time if the pasta is dry. Mix in the parsley then taste and adjust the seasonings. Drizzle the extra-virgin olive oil over the pasta. Divide between 2 warmed plates, sprinkle with pine nuts if desired, and serve immediately.