Lightly brown the fresh bread crumbs in a 250° F oven for 8
to 10 minutes. Set aside.
Heat the teaspoon of olive oil in a small pan over medium heat, then add the pine nuts.
Cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Put 1/4 cup of the
nuts in a small bowl, reserving the rest for garnish.
Finely chop the tentacles of the squid . Add them to the nuts, along with the minced
garlic, half the anchovies, 1/4 cup of the parsley, wine and 1 tablespoon of the olive
oil. Stir to combine.
Add bread crumbs as needed to make a stuffing that is neither soupy nor dry. Season with
Stuff the squid bodies with about 2 teaspoons of the stuffing, being careful not to
over-stuff. Close the openings with one or two toothpicks. Set aside.
Heat the remaining 2 tablespoons of the olive oil in a large pot over medium heat. Add the
hot peppers and garlic cloves and stir occasionally until the garlic is brown. Remove the
peppers and garlic; discard. Add the remaining anchovies and stir briefly. Add the stuffed
squid and brown on both sides, about 1 minute per side.
Add the tomatoes and rosemary,
reduce the heat to low, cover and cook for 15 minutes. Gently slide a spatula under the
squid to make sure that none of them are sticking to the pot. Cook for 15 to 20 minutes
more, covered, or until a toothpick penetrates the squid easily. Remove cover, raise heat
to medium and simmer for 10 minutes. Remove the squid from the pan. Continue to simmer the
sauce for 5 more minutes.
Slice each squid into 1/2-inch diagonals. Toss the remaining sauce with a pound of cooked
pasta. Top each serving with several slices of stuffed squid, and garnish with nuts and