| 1 box | BARILLA Thin Spaghetti |
| 3/4 cup | pine nuts |
| 1/4 cup | extra virgin olive oil |
| 2 cloves | garlic, minced |
| 1 pound | calamari, sliced (may substitute with shrimp) |
| 1 teaspoon | salt, divided |
| 1/4 teaspoon | freshly ground black pepper, divided |
| 1/3 cup | fresh lemon juice |
| 1/2 cup | chopped parsley, divided |
| 2 teaspoons | lemon zest, divided |
TOAST pine nuts in skillet over medium heat 4 to 5 minutes or until golden brown, stirring occasionally.
HEAT oil in a large skillet and sauté garlic 2 to 3 minutes.
SEASON calamari with ½ teaspoon salt and 1/8 teaspoon pepper; add to skillet. Continue cooking 2 minutes, stirring occasionally. Do not overcook.
ADD lemon juice and remaining salt and pepper. Remove from heat; stir in ¼ cup parsley and one teaspoon lemon zest.
COOK Spaghetti according to package directions; drain and return to pot.
ADD calamari mixture to hot Spaghetti; toss. Transfer to serving platter; garnish with remaining parsley, pine nuts and lemon zest.