Buy fresh calamari. Ask Mirco or your fishmonger to clean them for you. A portion of 300-350 grams is a perfect for 2p. Store in the freezer if you can’t prepare them on the same day. Defrost, rinse and chop.
Chop and fry 4 garlic cloves and 1 chili in a drizzle of olive oil. Wash 500 grams of cherry /dates tomatoes. Wash a bunch of fresh parsley. Chop the stems and leaves separately. Desalt 2 table spoons of salted capres.
Fry the desalted capres in a drizzle of olive. Set aside. Use the same pan. Add the garlic, chili and choppes parsley stems. Stir. Add the calamari. Stir and fry. Add 200 ml of white wine. Allow to evaporate. Add the cherry tomatoes. Close the pan. Allow to simmer for 10 minutes.
Add 180 grams of thick pasta, 2 table spoons of Taggiasca olives, the zeste of 1 untreated lemon and some extra water if necessary. Stir regularly and add water if necessary. Add the fried capres ( they will surely give some extra salt) and the juice of the lemon. Allow to simmer for 30 minutes. Stir now and again.
Once the pasta is al dente, finish with fresh parsley and serve.