12 Squid
Flour, for dusting
extra virgin olive oil, for frying
2 lemons
4 cloves garlic, thinly sliced
salt and pepper, to taste
1/4 tsp. red pepper flakes

Remove the skeletal structures and ink pouch inside the squid tubes and discard. Run squid under cold water to clean. Drain and pat dry. Dredge the squid in flour, shaking off the excess.

Fry in hot oil until golden brown. Do not crowd the pan.

Season to taste with lemon juice, salt and pepper and pepper flakes.

Serves 4.