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1
Put 2 tablespoons of the oil in a medium skillet and turn the heat to medium.
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2
Add the bread crumbs and nuts and cook, stirring occasionally, until lightly browned, about 5 minutes.
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3
Put the squid tentacles in a food processor along with the shiitakes, onion, 2 garlic cloves, and half the anchovies or capers if youre using them.
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4
Process until fairly fine but not pureed.
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5
Combine with the bread crumb mixture and a bit of salt and pepper.
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6
If the mixture seems dry, add a little olive oil.
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7
Use a small spoon to stuff the squid bodies about half full with this mixture.
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8
Close the openings with 1 or 2 toothpicks (round ones are less likely to break than flat ones).
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9
Chop the remaining garlic and anchovies or capers.
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10
Put the remaining 2 tablespoons olive oil in a large nonstick skillet and place over medium heat; add the garlic, anchovies, and chiles and cook until the garlic begins to gain color.
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11
Carefully add the squid (it will spatter) and partially cover the pan.
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12
Brown the squid on both sides, adjusting the heat as necessary; this will take only a couple of minutes.
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13
Add the wine, bring to a boil, reduce the heat so the mixture simmers, and cover.
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14
Cook for about 30 minutes, or until the squid is tender (a toothpick will penetrate it fairly easily, but it will be tender like shrimp, not tender like cod).
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15
Remove the cover and, if the sauce is very thin, raise the heat and let it reduce a bit.
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16
Serve the squid whole or sliced, garnished with parsley and a spoonful or two of the pan juices, avoiding the chiles.
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17
This is good over pasta: Set the squid aside after browning, and, in the same pan, make Fast, Fresh Tomato Sauce (page 606), adding a sprig of fresh rosemary or 1/2 teaspoon dried.
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18
After the sauce has simmered for about 5 minutes, add the squid and cook, covered, until the squid is tender.
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19
A simpler stuffing: Omit the shiitakes, garlic, and anchovies and add 1/4 cup currants or raisins.
