1 pound all-purpose flour
4 large eggs plus 1 yolk
1/4 cup olive oil
1 to 2 tablespoons water, more if needed
1 teaspoon kosher salt
1 fennel bulb, cored and julienned
1/2 red onion, thinly sliced
2 tablespoons olive oil
2 cloves garlic, smashed and finely chopped
1/2 zucchini, diced
1 plum tomato, diced
Kosher salt
Pinch crushed red pepper
1/2 cup white wine
1/4 cup chicken stock
4 jumbo shrimp (21/25 count), deveined and halved lengthwise
2 squid, cleaned and sliced
3 cups arugula
2 tablespoons olive oil
Kosher salt
Grated Parmesan, for serving
Fennel fronds, for garnish