You can double this recipe and serve it as a side dish - Italians actually use it as a second course - or make it as written and mix it in with spaghetti, serve it with rice... or surprise your guests by serving it on a little warm rectangle of white polenta - as seafood is served in the Friuli and Veneto regions of Italy.
To clean the calamari: Detach the head from the "hat". Pull carefully, as most of the innards that are attached to the head will come out when you pull. Under running water, pull the skin off the little hat and run water inside it to get out anything else that might still be stuck in there. While you are cleaning, you might feel a stiff, plastic-like cartilage quill. The end will be sticking out at the open edge of the hat where there is a little point. Just tug on it gently and pull it out. Set the little hat aside, it is clean! Next, separate the tentacles from the eyes - keep the tentacles and throw the rest away. Grab the tentacles and feel in the middle for the little beak. You can just pop it by squeezing the sides gently, or by pushing it from behind. Then, just slice the little hat into strips. If you have never cleaned calamari before, I recommend you watch this video online before cleaning- do not worry, it will not take you 5 minutes per animal! It took me a little less than 10 minutes to clean all of the calamari for this recipe!
To cook the calamari: In the cold pressure cooker, add 2 Tbsp. of olive oil, the garlic clove, the pinch of hot pepper and anchovies. Turn the flame on the lowest setting and, with the top off, swish everything around to flavor the oil (about 3 minutes). Next, add the calamari and lightly color them (about 5 minutes). Then add the wine and let it evaporate a bit (about 3 minutes). Finally, add the can chopped tomatoes, refill the can with water and add that, and half of the chopped parsley. Swoosh everything around and lock the lid into place, and raise the flame to high until the pans begins to whistle. When it has reached pressure, begin counting 15-20 minutes depending on the size of the calamari. When the time is up release all of the vapor and open the top, mix in the lemon juice, a spritz of extra virgin olive oil and fresh parsley to serve!