If you haven’t already, clean, skin, and mince your squid or run it through a food processor until ground into small chunks.  Set aside.

Heat a 10-inch cast iron skillet over medium heat until a drop of water sizzles on the pan.  Add the oil and one tablespoon minced garlic and cook over low heat, stirring occasionally, until garlic is a very pale golden brown, about 10 minutes. 

Increase heat to medium and add the squid and anchovies.  Cook, stirring, just until the squid is opaque, 1-2 minutes.  Remove from heat, stir in the red pepper flakes, and set aside.

Bring 2 quarts of water to boil in a large pot. Add the pasta and 2 teaspoons salt and cook, stirring frequently, until al dente. (The pasta should still have quite a bit of bite; it will continue to cook in the sauce, so I prefer to take it off the heat when it’s several minutes less cooked than I want.)

Reserve 1 cup of the starchy cooking water, then drain the pasta and add it to the squid mixture in the cast iron skillet. Add the remaining ½ teaspoon garlic, Parmesan, and 1 cup of pasta water.  Return the heat to medium and stir until pasta is well-coated with oil and no water remains in the bottom of the pot. 

Season with more salt and pepper to taste, as well as a squeeze of lemon juice if desired. Serve, with extra Parmesan on the side and fresh parsley, if desired. Enjoy!