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1
Cut 1 lemon half into very thin (about 1/10-inch) half-moon slices. (Reserve the other half for another use.)
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2
Cut the squid tubes into thin rings.
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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.
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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.
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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.
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6
Meanwhile, cook the linguine in boiling, salted water until al dente, 9-10 minutes. Reserve 1 cup pasta water.
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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.
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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.
