Chef Michael Bonacini brings fresh ingredients together to create a rich pasta.
Slice squid bodies length-wise into ½-inch strips and cut tentacles into similar-sized pieces.
Add olive oil to a skillet on medium-high heat. Add anchovy and chopped garlic and sautée until garlic is just golden, about 3-4 minutes. Sprinkle in dried chili flakes.
Add calamari and cook until just tender, about 2-3 minutes. Add wine to pan and swirl to combine flavours. Bring to a boil, then remove calamari from sauce and set aside.
Add tomatoes to pan and cook until sauce thickens slightly. Add blanched peas and let sauce continue to cook and reduce.
Meanwhile, bring a large pot of generously salted water to a boil. Add linguine to water and cook according to package instructions or until al dente. If using fresh pasta, cooking time will be approximately 3-4 minutes.
Add calamari back into the sauce and combine. Season with salt and pepper to taste. Add drained pasta to sauce in pan and incorporate some of the starchy pasta water into the mix. Toss to thicken the consistency of the sauce.
Drizzle pasta with olive oil, fresh basil and parsley. Toss to combine.