Calamari With Tomato, Caper Berries And Basil

• 1/4 cup extra virgin olive oil
• 4 garlic cloves, minced
• 1 garlic clove, whole
• 2 shallots, minced
• 1 (28 ounce) can plum tomatoes, undrained, crushed with spoon
• 1 cup dry white wine
• 1/2 cup water
• 1 small dried red chili, crumbled
• 8 fresh basil leaves
• 2 slices orange zest
• coarse salt
• 1 1/2 lbs calamari, small, rinsed and drained
• 1/2 cup caper berries, large
• 6 slices bread, rustic, crusty
• pepper

1. Heat 1 T evoo, add minced garlic and shallots; Cook until soft. Stir in tomatoes, wine, water, chile, basil, orange zests, and 2 teaspoons salt. Bring to a boil then reduce heat and simmer gently until slightly thickened, about 15-20 minutes.
2. Use a kitchen mallet to pound both sides of calamari bodies to tenderize. Cut crosswise into rings. Add calamari and caper berries to sauce. Cook until calamari are opaque, about 2-3 minutes. Remove from heat.
3. Heat remaining 3 T evoo in a different skillet. Rub bread with garlic clove. Add clove to oil and cook 2 minutes. Add bread and fry, flipping once. Put bread in bowl, top with calamari sauce. season with pepper and basil.

extra virgin olive oil, garlic, garlic, shallots, tomatoes, white wine, water, red chili, basil, orange zest, salt, calamari, caper berries, bread, pepper

Taken from www.food.com/recipe/calamari-with-tomato-caper-berries-and-basil-459790 (may not work)