Clean the squid carefully (retaining the ink sacs) wash
and cut into strips then allow to drain in a colander.
Chop the garlic
and rosemary finely, then put into a saucepan with the oil. Heat the oil and
the herbs for 2 minutes, add the quid and continue to cook, stirring frequently over a
Wash and sieve or blend the tomatoes and add them to the pan together with the
ink sacs, some salt and a few twists of pepper. Cover with a really tight-fitting
lid and simmer very gently for 2 hours (the liquid should only just bubble) Open the
saucepan as little as possible, but from time to time to check that the pan is not drying
Add the butter and if the sauce is too thin, thicken it slightly with a little
flour, check the seasoning and serve very hot.