David Tanis'S Pasta With Squid And White Beans Recipe

• 1 pound spaghetti or bucatini
• 1 pound squid, cleaned, bodies slices into 1-inch rings, tentacles chopped, everything well-dried on paper towels
• 1/2 cup olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 3 medium cloves garlic, smashed to a paste with salt (about 3 teaspoons)
• 1 teaspoon red pepper flakes
• 1 tablespoons chopped fresh marjoram
• 2 cups cooked white beans
• 1 tablespoon juice from 1 lemon

1. Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some pasta cooking water.
2. When the pasta is about halfway done cooking, heat oil in a 12-inch stainless steel skillet over high heat until smoking. Carefully add squid. Season generously with salt and pepper and cook for 30 seconds, then add the garlic, red pepper flakes, and marjoram and stir well. Cook until squid is just cooked through but not rubbery and aromatics are fragrant, 30 seconds to 1 minute. Add white beans and remove from heat.
3. Add the cooked pasta to the skillet and toss to combine. Season to taste with salt, add the lemon juice, then add some pasta cooking water as needed to moisten the dish. Serve immediately.

bucatini, rings, olive oil, kosher salt, cloves garlic, red pepper, fresh marjoram, beans, lemon

Taken from www.seriouseats.com/recipes/2012/05/david-tanis-pasta-with-squid-and-white-beans.html (may not work)