|Salt and pepper, to taste|
|3||tablespoons olive oil|
|2||cloves garlic, finely chopped|
|1||cup cooked spinach|
|Juice of 1 lemon, or more to taste|
|8||skewers leftover calamari, cut into bite-size pieces|
|¼||cup chopped fresh parsley|
1. Bring a large pot of salted water to a boil. Add the linguine and cook for 8 minutes, or until the pasta is tender but still has some bite. Remove ½ cup pasta water. Drain the pasta into a colander and do not rinse.
2. In a large skillet over medium heat, heat the olive oil. Add the garlic and cook, stirring, for 30 seconds. Add the spinach and lemon juice. Stir well.
3. Add calamari, salt, pepper, and parsley. Stir the mixture until the calamari is hot. If the pasta seems dry, add a few tablespoons of pasta cooking water. Taste for seasoning and add more salt or lemon juice, if you like. Divide among 4 bowls. Sally Pasley Vargas