Calamari-Lemon Pasta

• 1 lemon halved lengthwise, seeds removed
• 1 pound squid tubes bodies and tentacles
• 5 tablespoons olive oil divided, plus more for serving
• sea salt to taste
• ground black pepper freshly, to taste
• 1/4 cup red onion very thinly sliced
• 1/4 cup red bell pepper very thinly sliced
• 2 garlic cloves finely chopped
• 1/2 teaspoon red chile flakes dried
• 8 ounces linguine
• 1/4 cup chopped fresh herbs such as flat-leaf parsley, oregano, and basil, plus more for garnish

1. Cut 1 lemon half into very thin (about 1/10-inch) half-moon slices. (Reserve the other half for another use.)
2. Cut the squid tubes into thin rings.
3. Heat a large, deep skillet over medium-high heat and add 2 tablespoons of oil. Add half the squid and season with salt and pepper. Cook, stirring frequently, until just cooked through, 3 minutes. Transfer to a bowl. Add 1 tablespoon of oil and cook the remaining half of the squid. Transfer to the same bowl-do not wipe out the skillet.
4. Reduce the heat to medium and add 2 more tablespoons of oil. Add the onion and bell pepper and season with salt and pepper. Cook, stirring frequently, until tender and browned in places, 3 minutes.
5. Add the garlic, chile flakes, and about 2/3 of the lemon slices to the pan and cook, scraping up browned bits, until softened, 2 minutes.
6. Meanwhile, cook the linguine in boiling, salted water until al dente, 9-10 minutes. Reserve 1 cup pasta water.
7. Add the linguine to the skillet along with 1/2 cup pasta water. Cook, tossing to combine and adding more pasta water as needed, 2 minutes. Add the cooked squid and 1/4 cup herbs and stir to combine, 1 minute.
8. Divide the pasta among 4 bowls and drizzle generously with olive oil. Garnish with the remaining lemon halves and chopped herbs and serve right away.

lemon halved lengthwise, bodies, olive oil, salt, ground black pepper, red onion, red bell pepper, garlic, red chile, linguine, fresh herbs

Taken from www.yummly.com/recipe/Calamari-Lemon-Pasta-1178384 (may not work)