Ingredients Jump to Instructions ↓

  1. 6 garlic cloves, peeled

  2. 1/2 pound linguine

  3. 1/4 cup plus 1 tablespoon olive oil

  4. 2 to 2 1/2 pounds small fresh squid (about 10), cleaned and cut into 3/4-inch thick rings, tentacles cut in half*

  5. 1 1/2 teaspoons Baby Bam or Emeril's Original Essence, to taste

  6. 1/4 cup chopped green onions

  7. 1 teaspoon crushed red pepper, or to taste

  8. 1/4 teaspoon salt

  9. 1/4 cup fish stock, shrimp stock, or water

  10. 2 tablespoons fresh lemon juice

  11. 1 tablespoon unsalted butter

  12. 1/4 cup chopped fresh parsley leaves

  13. 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.)

  14. 3 tablespoons paprika

  15. 2 tablespoons salt

  16. 2 tablespoons dried parsley

  17. 2 teaspoons onion powder

  18. 2 teaspoons garlic powder

  19. 1 teaspoon ground black pepper

  20. 1 teaspoon dried oregano

  21. 1 teaspoon dried basil

  22. 1 teaspoon dried thyme

  23. 1/2 teaspoon celery salt

Instructions Jump to Ingredients ↑

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


Send feedback