Ya-Gotta-Love-It Squid Linguine

• 6 garlic cloves, peeled
• 1/2 pound linguine
• 1/4 cup plus 1 tablespoon olive oil
• 2 to 2 1/2 pounds small fresh squid (about 10), cleaned and cut into 3/4-inch thick rings, tentacles cut in half*
• 1 1/2 teaspoons Baby Bam or Emeril's Original Essence, to taste
• 1/4 cup chopped green onions
• 1 teaspoon crushed red pepper, or to taste
• 1/4 teaspoon salt
• 1/4 cup fish stock, shrimp stock, or water
• 2 tablespoons fresh lemon juice
• 1 tablespoon unsalted butter
• 1/4 cup chopped fresh parsley leaves
• 1/2 cup freshly grated Parmesan
• Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)
• 3 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons dried parsley
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon celery salt

1. Bring a large pot of salted water to a boil.
2. Smash 2 of the garlic cloves and add to the water with the pasta.
3. Cook the pasta until al dente, about 8 minutes.
4. Drain in a colander and return to the pot.
5. Toss with 1 tablespoon of the olive oil and cover to keep warm.
6. In a bowl, season the squid with the Baby Bam.
7. Thinly slice the remaining garlic cloves.
8. In a large saute pan, heat the remaining 1/4 cup oil over medium-high heat.
9. Add the sliced garlic, green onions, red pepper flakes, and salt and cook, stirring, until fragrant and soft, 1 to 1 1/2 minutes.
10. Add the squid, stock, and lemon juice and stir well.
11. Reduce the heat to medium and cook, stirring, until the squid are tender and cooked through, 2 to 3 minutes.
12. (They will turn an opaque white color.)
13. Remove from the heat, stir in the butter, and adjust the seasoning, to taste.
14. Add the pasta to the saute pan and toss to warm through and combine.
15. (Alternatively, toss together in a large decorative pasta bowl.)
16. Add the parsley and 1/4 cup of the cheese and toss to combine.
17. Divide among individual pasta bowls, top with the remaining cheese and serve immediately.
18. Serve with garlic bread.
19. Cook's Note: To clean the squid, hold the head in 1 hand and the body in the other, and firmly but gently pull apart.
20. Discard the entrails (which will include the ink sac, a thin, silvery membrane).
21. Separate the tentacles from head, discarding the eyes, beak, and the thin cuttlebone inside.
22. Rinse the tentacles and body well under cold running water and pat dry before cutting into portions.
23. Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
24. Store in an airtight container for up to 3 months.
25. Yield: about 3/4 cup

garlic, linguine, olive oil, fresh squid, green onions, red pepper, salt, fish stock, lemon juice, unsalted butter, parsley, freshly grated parmesan, s something, paprika, salt, parsley, onion powder, garlic, ground black pepper, oregano, basil, thyme, celery salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/ya-gotta-love-it-squid-linguine-recipe.html (may not work)