Boston’s Daily Catch does their version of spaghetti aglio y olio with ground calimari and serves it on their own black (infused with squid ink) pasta. A very powerful dish and one of my favorites. I’m sure Llechef has had it.
My introduction to calimari was in Northampton, Mass. in the early 80s. The top restaurant in the Pioneer Valley for several years was Italian, I think it was called Andiamo. In true "Happy Valley" style the owners eventually closed, reporting that it wasn’t any challenge always being the best restaurant in the region. Anyway they made wonderful fresh pasta and served a dish of pasta with slivers of calimari and crumbled house-made sweet sausage. I believe it had mushrooms, as well, and may have been in a cream sauce. It’s been to long to remember but it was absolutely delicious, and I assumed from that that calimari was something heavenly.