Mix white wine, garlic and red pepper flakes; pour into a bowl. Add the squid, cover and set aside to marinate overnight.
Cook pasta according to package instructions. Drain and set aside.
Heat 1 tablespoon oil in a frying pan over medium heat. Add a handful of calamari and cook for about 1 minute. Scoop them out with a slotted spoon and set aside. Quickly repeat this process with the remaining calamari.
Transfer all the calamari back into the pan; toss in pasta and fresh parsley and warm through. Season to taste with salt and pepper. Serve hot.