Neapolitan Calamari

• 1 1/2 lb. fresh squid (calamari)
• 1/4 c. olive or vegetable oil
• 4 cloves garlic, cut in half
• 8 plum tomatoes, cut in half
• 1/2 small red chili, seeded and finely chopped
• 1/2 c. chopped walnuts
• 1/2 c. sliced green olives
• 1/4 c. golden raisins
• 1/2 c. dry white wine
• 2 Tbsp. chopped parsley
• 1/2 tsp. salt

1. Wash squid and pat dry.
2. Cut squid into 1/4 inch slices.
3. Heat oil in 10-inch skillet over medium-high heat.
4. Cook garlic in oil, stirring frequently, until golden.
5. Stir in tomatoes, chili and squid.
6. Cook uncovered 5 minutes, stirring occasionally.
7. Stir in remaining ingredients.
8. Heat to boiling; reduce heat to medium. Cover and cook 20 minutes, stirring occasionally.
9. (Do not overcook or squid will be tough.)
10. To serve, spoon liquid in skillet over each serving.

fresh squid, olive, garlic, tomatoes, red chili, walnuts, green olives, golden raisins, white wine, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161880 (may not work)