Garlic, Oil, and Chili Calamari with Crunchy Breadcrumbs

Method

1. Prepare the base: crush two cloves of garlic (skin on), add extra virgin olive oil and finely chopped chili pepper to a large pan.
2. Add a few anchovy fillets (optional) and parsley stems. Sauté over high heat until fragrant.
3. Meanwhile, slice the cleaned calamari open like a book.
4. When the base is ready, add a ladle of water to create a creamy sauce.
5. Remove the garlic cloves and parsley stems from the pan.
6. Add the spaghetti directly to the pan and coat with the sauce, adding hot water or pasta cooking water as needed.
7. Cook the pasta in the pan for about 14 minutes, adding water gradually (risottata method).
8. While the pasta cooks, prepare the crunchy breadcrumbs: remove the crust from stale bread, crumble by hand, and fry in olive oil until golden and crunchy. Optionally, blend for finer texture. Set aside.
9. When the pasta has 3 minutes left, add the raw calamari slices to the pan and toss gently. Cook for the remaining time.
10. Finish the pasta with a drizzle of extra virgin olive oil (mantecare).
11. Serve the pasta, garnish with lemon zest and top with the crunchy breadcrumbs.