This is my idea of pure, unadulterated comfort food: Fried squid over buttery linguini...I'll eat lettuce leaves tomorrow.

I found this recipe in one of last year's issues of Bon Appetit from Italy’s Amalfi Coast, and it's a decadent favorite.

Recipe changes: The recipe calls for using a deep-fry thermometer. No need, really. When a speck of flour sizzled merrily in the hot oil, I put the calamari into the pan; adjusting the heat through the cooking process to insure the oil was hot, but not smoking. If you have a thermometer, the recipe instructs to lean it on the side of the skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350 to 360 degrees.

I also decreased the pasta by 1/4 pound, used the tentacles, and doubled the kosher salt and cayenne in the batter.

Time: 50 minutes
Yield: 4 servings

Ingredients

1 1/4 cups all purpose flour
1/4 cup cornstarch
2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon cayenne pepper
1 pound cleaned squid, cut into 1/4-inch-thick rings
2 cups olive oil
2 cups canola oil
3/4 pound spaghetti
1/4 cup (1/2 stick) unsalted butter, diced
3 to 4 tablespoons fresh lemon juice
1/2 cup chopped fresh Italian parsley, divided
Lemon wedges

Instructions

1. Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
2. Pour both oils into large skillet. When oil is hot but not smoking, and a speck of flour sizzles in the oil, working in batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 4 minutes per batch. Using slotted spoon, transfer squid to paper-towel-lined baking sheet to drain.
3. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with kosher salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.
4. Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.