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Bring A Large Pot Of Lightly Salted Water To A Boil. Add Pasta And Cook For 8 To 10 Minutes Or Until Al Dente; Drain. Heat Olive Oil In A Large Skillet Over Medium-High Heat. Add Crushed Garlic, And Cook For A Few Seconds Until It Turns Golden Brown. Stir In The Squid, And Cook Until It Turns White. Pour In White Wine And Cherry Pepper Slices; Bring To A Simmer, And Cook Until The Wine Is Reduced By Half, About 3 Minutes. Stir Cornstarch Into The Cream, And Add To The Simmering Calamari. Season With Red Pepper Flakes, Basil, Salt, And Pepper; Stir Until Thickened. To Serve, Toss Pasta With Sauce, And Sprinkle With Parmesan Cheese.
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