Mix in crispy deep-fried zucchini into your calamari-filled pasta for an extra crunch.

Spaghetti Aldoffo

Bring a large stockpot filled with lightly salted water to a boil. Cook spaghetti according to package directions. Drain; set aside and keep warm.

Heat oil to 350 degrees in a large heavy-bottomed skillet. Fry zucchini in batches until golden brown and crispy, about 2 to 3 minutes per batch. Remove zucchini from oil with a slotted spoon and allow to drain on a paper towel lined plate; set aside.

Heat olive oil in another large skillet over medium high heat. Add garlic, jalapenos, and 2 tablespoons parsley. Saute 30 seconds to 1 minute, or until fragrant. Add calamari and rum to skillet. Carefully ignite rum. Allow alcohol to burn off and then carefully add fish stock. Continue cooking until calamari are opaque, about 5 to 10 minutes. Remove calamari from skillet with a slotted spoon, reserving juices in skillet.

Add tomato sauce to skillet with remaining 4 tablespoons parsley. Cook over medium heat for 20 minutes or until slightly thickened.

Add calamari, cooked spaghetti, and fried zucchini to skillet. Toss to combine; adding additional fish stock if needed to reach desired consistency; heat through. Divide pasta between 6 serving plates and garnish with additional parsley, if desired.