Ingredients

The following ingredients have 6 Servings
  • 1/3 cup (75 ml) plus 2 tablespoons olive oil, (plus more for drizzling)
  • 2 lemons, (Zested and juiced)
  • 2 to 3 serrano chile peppers, (thinly sliced)
  • 4 scallions, (green parts only, cut into ½-inch (12 mm) pieces, plus more for serving)
  • 1/2 cup (8 g) roughly chopped mint leaves, (plus more for serving)
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 pound (340 g) low FODMAP gluten-free linguine
  • 1 pound (455 g) squid, (cleaned (see Cook’s Note) and patted very dry)
  • Flaky salt, (such as Maldon or Jacobsen)

Instruction

  • Heat the grill or grill pan to high.
  • In a large bowl, combine 1⁄3 cup (75 ml) of the olive oil, the lemon zest and juice, chiles, scallions, and mint. Toss everything together and season with salt and black pepper.
  • Bring a large pot of water to a boil. Add 2 tablespoons of the kosher salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
  • While the pasta cooks, grill the squid: Season the squid with salt and pepper and the remaining 2 tablespoons oil and grill over high heat, about 2 minutes on each side. You want a good char, but you don’t want to overcook the squid or the meat will turn rubbery.
  • Remove the squid from the heat and cut into ¼-inch-thick (6 mm) slices. Add to the bowl with the olive oil and herbs. Toss everything together.
  • Add the pasta directly to the squid and toss to coat. Add ¼ cup (60 ml) of pasta water or more (up to 1 cup/240 ml), as needed to loosen up the sauce. Season with salt and pepper.
  • Plate in a large bowl. Drizzle with oil and garnish with additional mint and scallions. Garnish with the flaky salt.