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1
To make the squid, preheat the oven to 450F and bring a large pot of salted water to a boil.
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2
Slice 4 of the squid into 1/4-inch-thick rings and set aside.
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3
Combine the crabmeat, salt, pepper, basil, tarragon, and shallots in a bowl.
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4
Using your fingers, fill the 4 uncut pieces of squid with the stuffing, two-thirds of the way full.
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5
Close the openings of each piece of stuffed squid with a toothpick by making a sewing stitch.
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6
Place a large nonstick ovenproof pan over high heat and add the olive oil.
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7
When the oil just begins to smoke, place the stuffed squid in the pan and decrease the heat to medium.
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8
Cook until the bottom of the squid turns golden brown, about 3 minutes, then flip the squid over and add the butter to the pan.
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9
Cook for 2 minutes, then place the pan in the oven and cook for 2 minutes longer.
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10
Remove the pan from the oven and place the squid on a plate.
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11
Cover and keep warm.
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12
To make the sauce, drain the oil from the pan and return it to the stove top over medium heat.
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13
Add the shallots, garlic, lemon juice, and white wine, and simmer until most of the liquid evaporates, about 6 minutes.
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14
Add the cream and Parmesan cheese.
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15
Cook for 1 minute, then stir in the chives and reserved sliced squid and cook for 30 seconds longer.
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16
Remove the pan from the heat and cover to keep warm.
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17
Place a large pot of water over high heat and bring to a boil.
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18
Add the pasta and cook for 2 minutes.
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19
Drain.
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20
Return the pan with the sauce to medium heat, add the pasta, and season to taste with salt and pepper.
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21
Cook until the pasta is well combined, about 1 minute.
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22
To serve, divide the pasta among 4 plates.
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23
Top each with one piece of stuffed squid, then spoon the sliced squid and sauce over the top.
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24
Serve hot.
