Special equipment: toothpicks
For the stuffing: Add the bread crumbs, salami, scamorza cheese, Parmigiano cheese, an egg, 1/2 the parsley, salt, and black pepper to a bowl. Add 1 tablespoon extra-virgin olive oil and 1/2 cup white wine. With your hands, thoroughly mix all the ingredients.
Gently stuff each squid with the mixture. Seal the opening with a toothpick. Continue until all the mixture is consumed.
In a large frying pan, heat the extra-virgin olive oil and add the garlic and the remaining parsley. Cook for about 1 minute on medium-high heat. Add the stuffed squid and cook until the meat starts changing color and becomes slightly golden. Add the wine, salt, and chile pepper. Lower the heat, cover the pan and allow the wine to reduce and thicken up. Allow to cook for 10 minutes.
Serve the squid with the sauce over a bed of linguine, if desired.
Recipe courtesy David Rocco