Cavatelli with Cuttlefish, Spring Onion, and Lemon

• Kosher salt and freshly ground pepper
• 8 ounces cavatelli
• 2 bulbs spring onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 1 teaspoon chile flakes
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound cuttlefish, washed, sliced into 1-inch slices, then sliced on the diagonal into thin strips
• 1 tablespoon chopped fresh parsley
• Zest of 1/2 Meyer lemon

1. Bring a pot of salted water to a boil, add the pasta, and cook 1 minute less than the package instructions say, or until al dente.
2. Combine the onions, garlic, chile flakes, and oil in a saucepan over medium heat.
3. Cook until the onions and garlic are soft but not colored, 2 to 3 minutes.
4. Add the cuttlefishtake care that nothing burns or brownand cook just until cooked through, probably about 1 minute.
5. Add salt and pepper to taste.
6. Drain the pasta and add to the pan, tossing to combine and heat the pasta through.
7. Add the parsley and toss.
8. Drizzle with olive oil and sprinkle the zest over the top.

kosher salt, cavatelli, spring onion, garlic, chile flakes, extravirgin olive oil, then, parsley, lemon

Taken from www.epicurious.com/recipes/food/views/cavatelli-with-cuttlefish-spring-onion-and-lemon-383869 (may not work)