Bring a large pot of salted water to a boil. Smash 2 of the garlic cloves and add to the water with the pasta. Cook the pasta until al dente, about 8 minutes. Drain in a colander and return to the pot. Toss with 1 tablespoon of the olive oil and cover to keep warm.
In a bowl, season the squid with the Baby Bam.
Thinly slice the remaining garlic cloves.
In a large saute pan, heat the remaining 1/4 cup oil over medium-high heat. Add the sliced garlic, green onions, red pepper flakes, and salt and cook, stirring, until fragrant and soft, 1 to 1 1/2 minutes. Add the squid, stock, and lemon juice and stir well. Reduce the heat to medium and cook, stirring, until the squid are tender and cooked through, 2 to 3 minutes. (They will turn an opaque white color.) Remove from the heat, stir in the butter, and adjust the seasoning, to taste.
Add the pasta to the saute pan and toss to warm through and combine. (Alternatively, toss together in a large decorative pasta bowl.) Add the parsley and 1/4 cup of the cheese and toss to combine.
Divide among individual pasta bowls, top with the remaining cheese and serve immediately.
Serve with garlic bread.
Cook's Note: To clean the squid, hold the head in 1 hand and the body in the other, and firmly but gently pull apart. Discard the entrails (which will include the ink sac, a thin, silvery membrane). Separate the tentacles from head, discarding the eyes, beak, and the thin cuttlebone inside. Rinse the tentacles and body well under cold running water and pat dry before cutting into portions.
Yield: 4 servings