Marinate calamari rings in zest of one lemon and a pinch of salt and pepper and set aside.
In a large saute pan, saute onions and garlic. Season with salt and crushed red pepper and cook for 5 minutes on medium. Add in the olives and capers and half of the chopped parsley.
Get your water boiling with a big handful of kosher salt added to it.
Deglaze pan with white wine and cook on high for 2 minutes, stirring to get all the bits off of the bottom of the pan.
Toss in the calamari and cook for 3 minutes.
Add in the pasta plus additional pasta cooking liquid as you see fit (I used 4 ladles) and saute for 2 minutes until all flavors are married.
Finish with juice of ½ lemon and additional parsley and enjoy immediately.
Recipe by Keys to the Cucina at http://keystothecucina.com/2015/07/15/linguine-with-sauteed-squid-olives-and-capers/