"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
1 1/2 lbs small squid 1/2 cup olive oil 1 clove garlic, sliced 1 T parsley 1/2 t salt 2 anchovy filets chopped 1 tiny piece of hot red pepper 1 cup dry white wine 1/2 cup stock or water
>Skin squid, remove insides, wash well and cut into pieces. >Brown garlic in olive oil, add squid, parsley, salt, anchovies, and red pepper. >Cook until the liquid from squid has evaporated. >Add wine, and cook until liquid has evaporated. >Add stock or water and cook over very low heat about 20 minutes or until squid is thoroughly cooked. >Serve over linguine.
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