Crush the almonds, finely chop a garlic clove and put in a mixer with the basil leaves, 2 tablespoon of olive oil and 1 tablespoon of salt. Blend until creamy, and put the pesto in a serving bowl.

Cut the calamari bodies into rings and separate the tentacles.

Heat 1 tablespoon of olive oil in a pan, sautè the tentacles for 1 minute then add the rings and cook for 2 minutes.

Cook the pasta al dente and sautè in the pan with the calamari.

Add one tablespoon of cooking water to the pesto to make it creamier.

Pour the pasta in the serving bowl with the pesto and mix well.

Sprinkle with chopped hot chillies.