Pasta with Squid and Octopus

Method

1. Cut the totani into large pieces, the calamari into thinner slices, and leave the polpetti whole.
2. Prepare a mixture of parsley, garlic, and chili (use one chili if strong).
3. In a pan, heat a generous amount of olive oil and add the mixture. Sauté quickly to avoid burning the garlic.
4. Add all the seafood and increase the heat. Cook for a few minutes until the seafood releases water and starts to stick to the pan.
5. Deglaze with white wine, letting the alcohol evaporate completely.
6. Add the tomato (crushed or passata), lower the heat to minimum, cover, and cook for about one hour, stirring occasionally.
7. Meanwhile, bring a pot of salted water to a boil and cook the pasta (preferably mezze maniche) until al dente.
8. Drain the pasta about 2 minutes early, reserving some pasta water. Transfer the pasta to the sauce pan and finish cooking it in the sauce over low heat, adding pasta water as needed to keep it moist.
9. Adjust salt to taste, add fresh parsley, and mix well.
10. Serve with an extra drizzle of olive oil and a fresh chili if desired. Enjoy!