Place the calamari tubes into the milk to marinate.
Meanwhile, make the marinara. Fry the garlic in the olive oil for about 2-3 minutes until slightly golden. Then add the crushed tomatoes, spices, and herbs. Cover and let simmer for 15 minutes, while you finish preparing the calamari.
In a deep frying pan, heat up the canola oil over medium-high heat.
Combine the parmesan cheese, parsley, and red chili flakes in a small bowl and set aside.
Combine the flour with the salt and pepper in a shallow bowl. Remove the calamari tubes from the milk (do not dry off) and toss the seasoned flour to coat.
Fry in the heated canola oil in batches, for about 3-4 minutes until golden brown and crispy. Let drain onto a paper towel to collect excess oil. Continue until you've finished with all the calamari.
Finally, toss the calamari in the parmesan cheese, parsley, and red chili flake mixture and serve with the marinara sauce for dipping.
