Spaghetti with Squid or Baby Octopus

This dish, from the southern Italian region of Calabria, can be made with squid (called totani in the regional dialect), baby octopus, or cuttlefish. Unlike many Italian pasta dishes that use quickly sautéed squid, this version calls for gently braising it in tomato sauce. One difference between this dish and classic French stews is that French stew recipes call for cooking the ingredients in a minimum of fat and skimming off the fat during or after cooking so that little if any ends