Cut the listrarelle squid with a sharp knife. Cut the mozzarella into small cubes. Spilled whey should be stored for the sauce. Cut the bread into cubes, like mozzarella. Put a little oil in a non-stick frying pan and brown the bread, keep aside. Prepare the mozzarella sauce, add a slice of mozzarella with all its whey in a mixer with a little 'water of control and blend in jerky. It must be fluid then adjust with liquids. At this point everything is ready to proceed. In a pan, insert the clove of garlic in a shirt with a drizzle of extra virgin olive oil, after pour the squids, then blend with white wine, let it evaporate and add a little water of the pasta. Bring the calamari to cooking. Once cooked, strain the tagliatelle directly into the pan. (I must say that the cooking times indicated by the pasta factory are perfect). Sauté by adding a little mozzarella sauce. Serve forming a nest, place the cubes of mozzarella, crisp bread, the calamari, the confit tomato and decorate with lemon threads obtained with a rigalimone. With a spoon, arrange the mozzarella sauce next to it and serve immediately. * I prepared some previously peeled confit cherry tomatoes by cutting them and dipping them in boiling and then cold water. Then I continued with the process of the tomato confit.