Though I am quite fond of calamari served sauteed, in a medium heat marinara sauce over ziti or penne at my favorite mid-priced Italian restaurant (Lorenzo’s, Garwood, N.J.), I once had calamari with black bean sauce and a yellow rice in the Chinatown section of London that was outrageously good. I’ve not been able to find its match to date. But I keep trying.

I’ve never had it in garlic and oil over pasta as Lleechef suggests, and I think I’ll ask Lorenzo to prepare it for me that way.
The Bear