11 (5 to 6 inches long) calamari tubes, cleaned, divided
1/2 pound medium shrimp, peeled and deveined, roughly chopped
3 cloves garlic, smashed and coarsely chopped
2 cups coarsely chopped baby spinach
1/2 to 3/4 cup breadcrumbs
1/2 cup grated Parmigiano-Reggiano
1/2 bunch fresh oregano, leaves chopped
2 pinches crushed red pepper flakes
Extra-virgin olive oil
1 large or 2 small onions, finely diced
Pinch crushed red pepper flakes
2 cloves garlic, smashed and finely chopped
3/4 cup dry white wine
1 (28-ounce) can Italian plum tomatoes
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