Calamari Diavola

Ingredients

• 4 garlic cloves
• 4 hot cherry peppers
• 2 tablespoons olive oil
• 1 lb squid ring, Thaw and dried (I usually just buy the frozen bulk rings)
• 12 ounces tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/4 cup white wine

Directions

1. 1

   Mince the garlic.

2. 2

   For the cherry peppers, remove the stems and the seeds - Mince. When I did it, not only did I dice them, but ran my knife through multiple times till it had almost become a paste.

3. 3

   Using a nonstick pan, add the oil and garlic and turn to low heat.

4. 4

   Allow that to cook for about 5 min then add the minced cherry peppers.

5. 5

   Stir and cook until the garlic just begins to brown.

6. 6

   Turn up the heat to medium high and add the calamari.

7. 7

   Toss/saute to coat and keep the heat up as you add the totmato sauce.

8. 8

   As it begins to boil add the dried basil and parsley and wine. Stir to combine, then turn it down to a simmer for about 5-10 minute.

9. 9

   The sauce should take a more liquid consistancy.

10. 10

    Pour into a bowl and serve.