Slice the squid body into 1/4-inch rings and mix with the tentacles.
Heat the olive oil in a large sauté pan over medium-low heat.
Add the shallots and sauté until translucent, about 3 minutes.
Add the squid, and cook for one minute or until they turn light pink.
Add garlic, salt, pepper, and sauté for about 2 minutes.
Add tomato sauce, the white wine and let simmer for about 3 minutes.
Turn off the heat, cover and set aside.
Bring a large pot of water to a boil add a tablespoon of salt cook the pasta for three or four minutes if fresh, or if dried, until al dente, eight or nine minutes.
Transfer the pasta to the pan with the sauce, toss to combine and serve immediately.