02Cut the squid bodies into 1/2-inch rings. Cut the tentacles in pieces or leave whole if small. Rinse, pat dry and season with salt and pepper.03Heat the olive oil in a 12-inch skillet over high heat until the oil looks wavy. Carefully add the squid (it will spatter) and stir to coat. Add the garlic, red pepper flakes, lemon zest, marjoram and mint and cook, stirring all the while, for 1 minute, until the squid rings have puffed up and look opaque. Add the wine and cook for 1 minute more.04Turn off the heat. Add the parsley and scallions and serve immediately with the accumulated pan juices and lemon wedges if desired.