Pasta With Pea Greens And Squid

• 1 pound farfalle pasta
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and coarsely chopped
• 1/4 teaspoon minced dried chili pepper
• 1 1/2 pounds small squid, cleaned, sacs cut into 1/4-inch thick circles, tentacles reserved
• 1 pound fresh pea greens, rinsed well (or 1 pound watercress, rinsed and trimmed)
• 1 teaspoon grated lemon rind
• 1 teaspoon grated lime rind
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper

1. Boil the pasta in a large pot of salted water until tender and drain well.
2. In a large skillet, warm the olive oil.
3. Add the garlic and cook until it begins to turn golden, about 1 minute.
4. Add the chili pepper and raise the flame to high.
5. Add the squid and toss for approximately 1 minute.
6. Add the pea greens or watercress and toss for 30 seconds.
7. Remove from heat.
8. Toss the squid mixture with the pasta.
9. Add the lemon and lime rinds and toss well.
10. Season with salt and pepper to taste and serve.

pasta, olive oil, garlic, chili pepper, circles, pea greens, lemon rind, lime rind, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/9104 (may not work)