Pat dry Squid with a paper towel and set aside.
Heat oil in a large frying pan over high heat. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper.
Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes each side (do not overcook).
Season with additional salt and pepper. Serve immediately with lemon wedges and crusty bread for sopping up any leftover garlic-butter sauce.