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Melt 3 Tbs. of butter in a large skillet. Season the squid on both sides with salt and pepper. Sear in the butter until slightly blistered on both sides, about six minutes total. Remove from the pan and slice into ½-inch rings.
Back in the skillet, melt the remaining two Tbs. of butter. Once the foaming has subsided, add the sliced lemon and char on both sides. Set aside.
To the pan, add the chicken stock, lemon juice from the other lemon, and parsley. Let simmer for a few minutes while the pasta cooks.
In the meantime, bring a large pot of salted water to a boil. Cook the linguine until it reaches al dente. Using tongs, transfer the pasta right into the pan sauce. Reserve about a cup of pasta water. Off the heat, stir in the parmesan cheese, sliced squid and red onion. Slowly add the pasta water to create a thin sauce, as the pasta will start to soak up the existing pan sauce.
Garnish with the charred lemon slices, and extra parsley leaves. And more parmesan! And lemon. Always.
Serves four. UGH.