1- Remove the tentacles from the small squid and the internal and external membrane, wash, dry and cut into pieces. Blanch the tomatoes in boiling water, skin and chop roughly. Peel the clove of garlic and crush lightly; wash the parsley and chives, dry and chop separately.
2- Soften the clove of garlic and the chilli pepper in a pan with the oil, add the small squid and tentacles and fry for 2-3 minutes; pour in the wine, leave to evaporate on a high flame, season the small squid with a pinch of salt and pepper, drain and keep them warm between two plates; add the chopped tomatoes to the same pan in which the squid were cooked, season with a pinch of salt and pepper and cook for about 5-6 minutes, stirring occasionally with a wooden spoon.
3- Put the small squid back in the pan, leave to absorb the flavours for a minute and sprinkle with the chopped parsley and chives. In the meantime cook the pasta, drain when it is “al dente”, add the hot squid stew and serve.