Finely chop <quantity>2<unit>fillets</unit></quantity> of anchovies

Finely chop <quantity>3<unit>tbsp</unit></quantity> of black olives

Finely chop <quantity>3<unit>tbsp</unit></quantity> of small capers

Smash, peel, and chop <quantity>2</quantity> garlic cloves

Cut the ends off <quantity>1</quantity> ají chili pepper. Cut it in half to remove the seeds, then dice it into very small pieces

Bring a pot of water to a boil over high heat

Warm a pan over medium heat. Drizzle extra virgin olive oil to taste and add the chopped ingredients. Stir until the garlic is tender and fragrant

Add <quantity>2<unit>cups</unit></quantity> of tomato sauce and <quantity>⅔<unit>cup</unit></quantity> of water. Stir to combine and let it cook over low heat for 15m to thicken

Pour <quantity>4<unit>cups</unit></quantity> of vegetable oil into a medium pan. Bring it to <temperature>180<unit>°C</unit></temperature> over medium heat

Cook <quantity>200<unit>g</unit></quantity> of spaghetti in the boiling water. Follow the manufacturer's instructions to cook to al dente. Strain and reserve

Slice <quantity>200<unit>g</unit></quantity> of clean squid into <quantity>½<unit>cm</unit></quantity> wide rings. Add them to a bowl

Season with salt to taste and <quantity>1<unit>tbsp</unit></quantity> of chopped parsley

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and mix to combine

Add chopped parsley to taste to the sauce and stir to combine. Remove from the heat. The puttanesca sauce is ready

Combine <quantity>1⅔<unit>cups</unit></quantity> of all-purpose flour, <quantity>1½<unit>cups</unit></quantity> of cornstarch, and salt to taste in a bowl

Add the squid to the flour mixture and mix well to coat it completely

Place the squid in a sieve and gently shake it to remove excess flour. Carefully place them in the oil. Fry for about 3m until golden brown

Transfer to a container lined with paper towels to remove excess oil. Season with more salt to taste. The deep fried calamari is ready

Warm <quantity>1<unit>cup</unit></quantity> of the puttanesca sauce in a pan over medium heat

Add the cooked spaghetti and toss. Warm over medium-low heat for 3m to coat the pasta

Plate the pasta in two serving bowls

Add the fried calamari on top of the pasta

Squeeze the juice from <quantity>¼</quantity> of a lemon and garnish with a parsley leaf. The spaghetti alla puttanesca with fried calamari is ready

Enjoy it!