Rinse the calamari and spread them out on a plastic cutting sheet.
If you can’t find baby calamari then use regular calamari, or cuttlefish.
Place the calamari in the freezer while you begin preparing the rest of the sauce.
Roughly chop or smash the garlic clove with the back of a knife.
Sizzle the garlic clove and peperoncino in the olive oil for a minute, taking care not to burn the garlic clove.
Add the tomatoes to the olive oil and cook until the tomatoes have softened, around five minutes.
If the sauce dries out add a splash of water.
While the sauce is cooking place a large pot of salted water on the stove to boil.
Remove the calamari from the freezer and chop into bite-size pieces. You’ll note that the brief time in the freezer makes the calamari much easier to chop.
Add the calamari to the tomato sauce and cook until the calamari is tender, about 10 minutes.
Add salt to taste.
If the sauce begins to dry out add a splash of water to the pan as needed.
In the meantime add the pasta to the cooking water and cook until al dente, or according to package instructions.
While the pasta is cooking roughly chop the parsley.
Drain the pasta and reserve about half a cup of cooking liquid.
Toss the pasta in the sauce; if the sauce is too dry add a little cooking water by the tablespoonful.
Spoon the pasta into serving dishes, sprinkle with some parsley and serve.