RECIPE FOR: Stuffed Squid

Ingredients: 2 tablespoons plus 1 teaspoon olive oil 1/3 cup pine nuts 8 whole squid, about 8 inches long, cleaned, washed and dried 1 teaspoon minced garlic 6 anchovy fillets, minced 1/3 cup minced fresh parsley 1/3 cup dry white wine

1/2 cup fresh bread crumbs Salt and pepper to taste 3 dried hot peppers 3 cloves garlic, peeled 1 1/2 cups drained canned plum tomatoes, chopped 1/2 teaspoon minced dried rosemary 1 pound hot, cooked pasta

Method
Lightly brown the fresh bread crumbs in a 250° F oven for 8 to 10 minutes. Set aside. Heat the teaspoon of olive oil in a small pan over medium heat, then add the pine nuts. Cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Put 1/4 cup of the nuts in a small bowl, reserving the rest for garnish. Finely chop the tentacles of the squid . Add them to the nuts, along with the minced garlic, half the anchovies, 1/4 cup of the parsley, wine and 1 tablespoon of the olive oil. Stir to combine. Add bread crumbs as needed to make a stuffing that is neither soupy nor dry. Season with pepper. Stuff the squid bodies with about 2 teaspoons of the stuffing, being careful not to over-stuff. Close the openings with one or two toothpicks. Set aside. Heat the remaining 2 tablespoons of the olive oil in a large pot over medium heat. Add the hot peppers and garlic cloves and stir occasionally until the garlic is brown. Remove the peppers and garlic; discard. Add the remaining anchovies and stir briefly. Add the stuffed squid and brown on both sides, about 1 minute per side.

Add the tomatoes and rosemary, reduce the heat to low, cover and cook for 15 minutes. Gently slide a spatula under the squid to make sure that none of them are sticking to the pot. Cook for 15 to 20 minutes more, covered, or until a toothpick penetrates the squid easily. Remove cover, raise heat to medium and simmer for 10 minutes. Remove the squid from the pan. Continue to simmer the sauce for 5 more minutes. Slice each squid into 1/2-inch diagonals. Toss the remaining sauce with a pound of cooked pasta. Top each serving with several slices of stuffed squid, and garnish with nuts and parsley.