Pasta Amalfi -- Linguine with Calamari

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   ["Line a rimmed baking sheet with several layers of paper towels, set aside.", "Whisk together the flour, cornstarch, Kosher salt, baking powder, cayenne pepper in a bowl.", "Working in small batches, toss the Calamari rings into the flour mixture and coat well.", "When coated shake off excess flour mixture and place rings on a single layer of foil Heat both the vegetable and olive oils in a large skillet to 350 or 360 degrees.", "(Use your own judgement or a thermometer!)", "Working quickly, and in small batches, fry the Calamari until golden brown and crispy arund the edges, about 2-3 minutes.", "Remove from the oil with a slotted spoon and allow to drain on the paper towel lined baking pan.", "While draining the Calamari, cook the Linguine according to package directions, ""al dente"" meaning firm to the bite.", "Drain, reserving at least 1 cup of the pasta cooking water.", "Return the pasta to the pot, add the butter and 3 tablespoons of the lemon juice.", "Toss to coat all of the Linguine.", "Add 1/4 cup of the cooking liquid and toss again.", "Mix in, thoroughly, 1/3 cup parsley and season to taste with salt and pepper.", "If the Linguine appears to be too dry, add more cooking liquid (water) and/or lemon as desired.", "Transfer the Linguine to a large serving platter and top with the Calamari.", "Sprinkle with remaining parsley and serve with lemon wedges."]

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