For week 9, we had linguine with calamari, red peppers, and fennel. I used a recipe from Jamie's Italy with a couple of minor tweaks. The original recipe called for thinly sliced red chilis—Jamie Oliver likes to use them a lot, but I don't often see them in the stores. I still wanted the splash of red color, so I decided to use red bell peppers instead. They gave the dish a Spanish flavor but worked really well. We liked the dish enough to add it to our regular rotation.
The recipe is fairly simple: Cook down some thin slices of fennel with a little garlic. Add white wine, squid, and thin slices of red bell peppers or chilis. Simmer to reduce the wine a little, then start the pasta. Gently simmer the squid while the pasta is cooking. When the pasta is done, toss it with the squid and garnish with some fennel fronds and lemon zest.