Calamari,​ Stuffed

​Pulse breadsticks in food processor with plenty pf black pepper until it forms coarse crumbs. Measure 1.25 c. Pulse squid tentacles in food processor to chop fine and then dry thoroughly with paper towels. In large skillet, heat 1/4 c olive oil over medium heat. When shimmering, add squid tentacles and spread them out. Sear until golden, about 5 min., then add butter, red-pepper flakes and garlic. Cook, stirring, until the garlic just starts to color, about 1 minute. Add shrimp, season w/ s&p, and cook until just pink, about 2 min. Add wine, and simmer for 1 min. Turn off the heat, and stir in the crumbs and lemon zest. Allow to cool slightly. Stuff each squid body with filling, leaving space at top and bottom for stuffing to expand. Secure tops with toothpicks, and season w s&p.  Make the sauce: in a wide, deep pan, warm 1/4 c olive oil over medium. Add red-pepper flakes and garlic and cook until fragrant and just beginning to color. Stir in tomatoes and season w s&p. Bring to boil, then simmer 15 minutes. Add calamari and any extra stuffing, and bring back to a very gentle simmer. Cover pan and simmer 45 min, stirring occasionally and adjusting heat to make sure sauce maintains a lazy bubbly. Garnish with parsley. Serve with bread or pasta.

For the calamari:

     Breadsticks     4-5 oz 
     Squid     1.5 lb large, cleaned, bodies and tentacles separated
     EVOO     1/4 c
     Butter     1.5 T unsalted
​     Garlic     5 cloves chopped
     Red pepper flakes
     Shrimp     3/4 lb cut into 1/2″ pieces
     Dry White wine     1/4-1/2 c
​     Lemon zest     1/2 tsp finely grated

For the sauce:
     EVOO     1/4 c
     Garlic     4 cloves, crushed
     Red pepper flakes
     Crushed tomatoes     56 oz canned
     Parsley     1 bunch, chopped