Orecchiette With Lemony Grilled Squid, Arugula And Chickpeas

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3/4 pound orecchiette

1/2 pound cleaned squid

1/4 cup plus 1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

2 garlic cloves, thinly sliced

Pinch of crushed red pepper

2 tablespoons fresh lemon juice

4 packed cups baby arugula

3/4 cup canned chickpeas, rinsed

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