Recipe: Stuffed Calamari

Ingredients

• ½ of an 8- or 10-ounce bag black-pepper taralli (crisp ring-shaped breadsticks)
• 1½ pounds large squid (about 12), cleaned, bodies and tentacles separated
• ¼ cup extra-virgin olive oil
• 1 ½ tablespoons unsalted butter
• 5 garlic cloves, roughly chopped
• Red-pepper flakes, to taste
• ¾ pound peeled shrimp, cut into 1/2-inch pieces
• Kosher salt
• ¼-½ cup dry white wine
• ½ teaspoon finely grated fresh lemon zest
• 4 garlic cloves, crushed
• 2 28-ounce cans crushed tomatoes
• Kosher salt and freshly ground black pepper
• 1 handful Italian flat-leaf parsley, chopped