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1
Bring a large pot of salted water to a boil.
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2
Smash 2 of the garlic cloves and add to the water with the pasta.
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3
Cook the pasta until al dente, about 8 minutes.
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4
Drain in a colander and return to the pot.
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5
Toss with 1 tablespoon of the olive oil and cover to keep warm.
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6
In a bowl, season the squid with the Baby Bam.
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7
Thinly slice the remaining garlic cloves.
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8
In a large saute pan, heat the remaining 1/4 cup oil over medium-high heat.
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9
Add the sliced garlic, green onions, red pepper flakes, and salt and cook, stirring, until fragrant and soft, 1 to 1 1/2 minutes.
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10
Add the squid, stock, and lemon juice and stir well.
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11
Reduce the heat to medium and cook, stirring, until the squid are tender and cooked through, 2 to 3 minutes.
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12
(They will turn an opaque white color.)
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13
Remove from the heat, stir in the butter, and adjust the seasoning, to taste.
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14
Add the pasta to the saute pan and toss to warm through and combine.
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15
(Alternatively, toss together in a large decorative pasta bowl.)
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16
Add the parsley and 1/4 cup of the cheese and toss to combine.
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17
Divide among individual pasta bowls, top with the remaining cheese and serve immediately.
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18
Serve with garlic bread.
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19
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.
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20
Discard the entrails (which will include the ink sac, a thin, silvery membrane).
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21
Separate the tentacles from head, discarding the eyes, beak, and the thin cuttlebone inside.
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22
Rinse the tentacles and body well under cold running water and pat dry before cutting into portions.
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23
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
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24
Store in an airtight container for up to 3 months.
