CALAMARI IN RED SAUCE
Steps:
- Cut the squid into 1/2 inch circles. Chop any larger tentacles in two. Dry the squid well with paper towels. Saute garlic in oil in a dutch oven. Discard garlic. Add pepper and cook 1 minute. Add squid a little at a time to the pot and brown (about 5 minutes). Add wine and deglaze. Add tomatoes and break them up with the side of a wooden spoon. Cover, reduce heat and simmer 30 minutes until squid are tender. Only season at the end). Serve over linguine or other pasta shape. Sprinkle with chopped parsley.
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