In a sauté pan large enough to hold all the pasta, heavily coat the bottom with extra virgin olive oil. Sauté the garlic cloves over medium heat until they are golden, then immediately remove them.

Add the chopped tomatoes and sauté them for few minutes until soft. Add the white wine and let it evaporate. Once evaporated, add the squid and cook until pink and soft, about 5-10 minutes. Usually baby calamari do not take a long time to cook, but if they are still hard after 10 minutes, cover the pan and continue to cook until tender. Season with salt and pepper. A minute or two before the calamari are finished cooking, add the red pepper flakes, sautéd garlic and half of the chopped parsley.

While the sauce is cooking, bring the pasta water to a boil. Salt the boiling water very well, then add your pasta and cook it al dente. Drain the pasta, saving some of the cooking water, and add the pasta to the sauce in the sauté pan. Lower the heat and toss the pasta with the baby calamari so that the pasta is well coated with the sauce. If the mixture is a tad dry or sticky, add some of the pasta water to help moisten it.

Season with fresh ground pepper and sprinkle some parsley on top with a drizzle of olive oil. Serve immediately.