To prepare the calamari
Rinse the calamari (inside and out) in cold water, pat dry. Set aside the tentacles.
Cut into the lughanighe sausage, squeeze out the sausage meat.
Finely chop the onion, press the garlic, finely chop the parsley.
Place the sausage meat, onion, garlic and parsley in a bowl, season and mix well.
Transfer the mixture to a disposable piping bag, cut off the tip to create a 1 cm opening. Fill the calamari with the sausage stuffing.
Heat the oil in a non-stick frying pan. Fry the calamari all over for approx. 6 mins., remove from the pan.
Stir fry the tentacles in the same pan for approx. 2 mins. Reduce the heat, return the calamari to the pan.
Pour in the Prosecco and cream, simmer for approx. 4 mins., season with salt.
To cook the noodles
Cook the noodles in boiling salted water until al dente, drain. Serve the noodles with the calamari.
Shave thin strips from the parmesan using a peeler, finely chop the parsley, sprinkle on top.