I have a fantastic recipe for you, Ian.
Alfredo Ditalini w/ Calamari:
Ingredients:
◦ Water
◦ Salt
◦ Barilla Ditalini
◦ Bertolli Creamy Basil Alfredo sauce (15 oz)
◦ Vigo Jumbo Squid in Sunflower and Olive Oil
◦ Shredded Mozzarella, Pepperjack, Provolone, or cheese of your choice

Optional: Melindas Black Truffle Sauce, Fire Roasted Garlic and Habanero Pepper Sauce, Melindas Creamy Style Ghost Pepper Wing Sauce

1. Open can of Vigo squid and drain the oil, pat dry, or use it all if desired. Set aside for later.
2. Boil water in kettle, salt to taste. Add one box of Barilla Ditalini pasta. Cook thoroughly, leave al dente.
3. Drain pasta, return to kettle and add Bertolli Alfredo sauce.
4. Combine cheese and the calamari until all is thoroughly mixed.

Drizzling hot sauce of your choice is absolutely magical on this pasta, as well.