Heat half the olive oil in a frying pan, fry onion, garlic and chilli until onion is translucent. Add the coriander and parsley and fry for 3-4 minutes until the onion is golden.
Add Leggo’s Tomato Paste and cook for 2 minutes until the tomato paste deepens in colour. Deglaze the pan with the wine and allow to reduce for 3-4 minutes. Add stock and season with salt and pepper. Set aside and keep warm.
Heat remaining oil in a separate pan and fry calamari in 2-3 batches until golden, drain on kitchen paper.
Add calamari to the sauce and simmer gently for 30 minutes. Meanwhile bring a large pot of water to the boil, add fettuccine and cook until al dente, drain. Return pasta to the pot and stir through 2-3 large spoonfuls of the sauce.
Serve pasta with a generous spoonful of sauce on top and garnish with coriander.