• Fast
• Healthy

Ingredients

1. 3/4 pound orecchiette
2. 1/2 pound cleaned squid
3. 1/4 cup plus 1 tablespoon extra-virgin olive oil
4. Kosher salt and freshly ground pepper
5. 2 garlic cloves, thinly sliced
6. Pinch of crushed red pepper
7. 2 tablespoons fresh lemon juice
8. 4 packed cups baby arugula
9. 3/4 cup canned chickpeas, rinsed

Directions

1. Light a grill. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 6 tablespoons of the cooking water. Return the al dente pasta to the pot.
2. Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes. Transfer the squid to a work surface. Slice the bodies crosswise into 1/4-inch-thick rings and quarter the tentacles.
3. In a small skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds. Remove from the heat and stir in the lemon juice.
4. Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water. Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper. Transfer to bowls and serve.