Sauce
1-LB. Fresh Plum Tomato (peeled)
4-teaspoons Olive Oil
½ Clove Garlic
1-teaspoons Chopped Onions
2 Basil Leaves (Pan fry garlic and onion in Olive Oil. Add plum tomatoes and basil, cook ten minutes)
Calamari
4-large Calamari (clean)
1-tablespoon Olive Oil
½ clove of Garlic
Parsley
4-teaspoons Bread Crumbs
2-teaspoons Cheese
2 Black Olives
6 Capers
dash of oregano
4 Baby Clams (chopped)
2 Basil Leaves
½ -glass White Wine

In a casserole pan fry the bread crumbs in olive oil. In another casserole pan fry garlic and the chopped clams, cook until done. Add bread crumbs, parsley, oregano, cheese and olives. Cook for a few minutes.

Divide stuffing into 4 parts and stuff calamari.

Pan fry calamari in olive oil. Drain the oil and add ½ glass of white wine, cook until wine evaporates. Add the tomato sauce and cook another 10 minutes.

Serve over a bed of past