Preparation

• Position a rack in the center of the oven, place a large rimmed baking sheet on the rack, and heat the oven to 475°F. Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until al dente. Drain.
• Meanwhile, toss the calamari with 3 Tbs. of the oil, half of the garlic, the pepper flakes, and 1/2 tsp. salt. Carefully pour the calamari in an even layer onto the hot baking sheet, and scatter the tomatoes around the calamari. Roast until the calamari is opaque, 8 to 10 minutes.
• Heat the remaining 1 Tbs. oil and the remaining half of the garlic in a 12-inch nonstick skillet over medium heat, stirring, until the garlic starts to color, about 1 minute. Add the breadcrumbs and cook, stirring, until golden brown and crisp, about 3 minutes.
• Toss the pasta with the calamari and tomatoes, and the mint. Top with the breadcrumbs and serve.