Instructions: Bring 6 quarts water to boil and add 2 tablespoons salt. Clean the calamari, finely chop the tentacles, and slice the tubes very thin.

In a 12- to 14-inch saute pan, heat olive oil over medium-high heat until smoking. Add parsley and onion and cook until softened but not brown, about 6 to 7 minutes. Add tomatoes and hot pepper and cook until breaking down, about 5 to 6 minutes. Add calamari and Malvasia, season with salt and pepper, stir through and remove from heat. Cook pasta according to package instructions until just al dente. Drain well and pour hot pasta to calamari pan. Return to heat and toss until well coated and calamari is completely opaque. Pour into heated serving dish, sprinkle with toasted bread crumbs and serve.

This recipe yields 4 servings.

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