Messina-style calamari

Serves 4

• 2 + 1/4 lb squid (about 1 kg)

• 4 salted anchovies

• 17 + 1/2 oz peeled tomatoes (about 500 g)

• 2 garlic cloves

• 1 bunch fresh parsley

• 1/4 cup dry white wine (half a glass)

• Extra virgin olive oil, to taste

• Salt, to taste

• 1 chili pepper

• Clean the squid by removing the skin and innards. Slice them into rings about 1 + 1/4 inch (3 cm) thick.

• In a large pan, heat a drizzle of extra virgin olive oil. Add the sliced garlic cloves, chili pepper, anchovies, and parsley stems.

• Cook gently over low heat, stirring, until the anchovies melt into the oil.

• Add the squid and sauté for 5 minutes, until the liquid they release has evaporated.

• Deglaze with white wine and let the alcohol cook off.

• Add the peeled tomatoes and cover the pan. Cook over medium heat for about 20 minutes, until the squid are tender.

• Adjust with salt and pepper to taste.

• If the sauce is too liquid, uncover and reduce until it thickens slightly.

• Remove from heat and add chopped fresh parsley. Mix well and plate.

Enjoy your meal!