Slice the squid body into 1/4-inch rings and mix with the tentacles.
Heat the olive oil in a large sauté pan over medium-low heat.
Add the shallots and sauté until translucent, about 3 minutes.
Add the squid and cook for 1 minute or until it turns light pink.
Add the garlic, salt, and pepper and sauté for about 2 minutes.
Add the tomatoes and white wine and let simmer for about 3 minutes.
Turn off the heat, cover, and set aside.
Bring a large pot of water to a boil and add a tablespoon of salt. Cook the pasta for 3 to 4 minutes if fresh, or if dried, until al dente, 8 to 9 minutes.
Transfer the pasta to the pan with the sauce, toss to combine, and serve immediately.
Notes
Quick Tip: For a more intense seafood flavor, we recommend grating bottarga on top of the pasta - it will make this dish even more delicious! Buon Appetito!