18 4-inch calamari (about 2 pounds), cleaned, tentacles separated (ask your fishmonger to do this)
1/2 pound medium shrimp, peeled and deveined
1 large egg
1/4 cup sourdough breadcrumbs (about 1 slice, ground)
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1/3 cup chopped fresh basil
Grated zest and juice of 1 lemon
2 anchovy fillets, rinsed and chopped
3 cloves garlic, minced
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
Kosher salt
1/4 cup dry white wine
1 28-ounce can plum tomatoes
2 or 3 stalks fresh basil, plus chopped leaves for garnish
2 tablespoons extra-virgin olive oil
Kosher salt
1 bay leaf
1 cup yellow polenta
2 tablespoons unsalted butter, at room temperature
3/4 cup grated parmesan cheese, plus more for garnish