INGREDIENTS:

•1 pound frozen calamari tubes
•olive oil for sauteing
•1 large minced clove of garlic
•1/4 cup diced sun dried tomatoes (olive oil cured are best)
•1/4 cup sliced pitted kalamata olives
•2 Tbs well drained capers
•1/4 cup sliced pepperoncini peppers
•approx. 3/4 -1 cup marinara sauce
•splash white wine (optional)
•chopped parsley for garnish (optional)

PROCEDURE:

Once everything else is chopped up and ready to go, it's time to slice the defrosted calamari into rings. (Calamari rings are actually a cross section of the body of the squid and, if you buy a package that has the tentacles in it as well, cut those lengthwise in half or in quarters so they'll cook in the same amount of time.)

The rings should be about 1/2-inch thick and, once you're done, throw them into a strainer and rinse it in the sink under cold running water and then make sure it's well drained.

Add a good splash of olive oil to a large pan on medium high heat and, once the oil is hot, add the well drained squid and toss that around for thirty seconds or so. Then add the minced clove of garlic and cook that for another thirty seconds.

Next, add the chopped sun dried tomatoes, the sliced black olives, the capers, the sliced pepperoncini's and a couple of spoonfuls of tomato sauce and, it's not necessary but, you can also add a small splash of white wine as well and toss everything around.

The total cooking time for the squid shouldn't be more than 2 or 3 minutes ...otherwise it'll get a little tough, and use your eye as far as how much tomato sauce you want to add.

When it's nice and hot all the way through serve it right away by dividing it into shallow bowls and sprinkling a little fresh chopped parsley over the top for added color if you like!

HINTS:

Defrost the squid overnight in the fridge or run it under cold water (in a bowl out of the plastic) until defrosted. Count on at least 4 ounces of squid per appetizer serving and closer to 8 ounces per entree.