Courtesy Joshua McFadden, chef, Ava Gene’s, Portland, Oregon
- 1 teaspoon grated lemon zest
- 8 ounces dried linguine or spaghetti
- 8 ounces green beans, stem ends trimmed, strings pulled, beans cut at an angle into thin slices
- 3 tablespoons extra-virgin olive oil, plus more to taste
- 3 garlic cloves, peeled and smashed
- ½ teaspoon dried red-chili flakes
- 8 ounces cleaned and rinsed squid, tubes sliced crosswise into 1⁄2-inch rings, tentacles halved if large, left whole otherwise (can substitute shrimp)
- ¼ cup dry, unoaked white wine
- ½ cup cooked chickpeas or shell beans (optional)
- 1 tablespoon unsalted butter
- ¼ cup lightly packed flat-leaf parsley leaves
- Bottarga (dried and salted mullet roe, optional)
- ¼ cup toasted breadcrumbs Kosher salt, to taste
- Freshly ground black pepper, to taste
Zest lemon then cut in half. Set both aside. Bring large pot of heavily salted water to boil over high heat. Add linguine. Cook until it’s about 2 minutes away from al dente. Add green beans to pot and boil 1 minute. Scoop out and reserve 1 ½ cups pasta water. Drain pasta and beans. (Time so pasta is ready when squid is cooked.)
Heat 3 tablespoons oil in large sauté pan over medium heat. Add garlic and chili flakes. Cook until garlic is fragrant and golden brown, about 5 minutes.
Remove garlic and set aside, keeping infused oil in pan. Increase heat to high. Add squid, but don’t move it initially (to give it color). After about 40 seconds, shake pan to move squid. Add wine, and deglaze pan. Remove pan from heat. Add back garlic and shell beans (if desired).
Add drained pasta, green beans, 1 cup reserved pasta water, butter and parsley to pan over low heat. Toss to coat pasta. If it looks dry, add more pasta water.
Remove pan from heat. Squeeze lemon halves, add reserved zest and grate bottarga (if desired) generously over the dish. Toss again, and garnish with breadcrumbs. Add oil, salt and pepper, to taste. Serves 4.