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1
Add calamari rings to a large mixing bowl and cover with milk (use more or less to completely cover the calamari.
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2
Peel garlic cloves and gently bash with the side of a knife to open the clove and release some of the juices.
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3
Add to the bowl, season with salt and pepper, then cover and refrigerate overnight.
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4
Heat approximately 3-inches of vegetable oil to 350 degrees F. in a deep-fryer or heavy bottomed pot.
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5
Remove calamari bowl from the refrigerator stir in the basil.
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6
Set up 2 large mixing bowls: 1 with a colander sitting in it and the other with seasoned flour.
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7
Dump the calamari into the colander and drain the milk.
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8
Shake the colander to remove excess liquid then place the strained calamari and basil into the flour.
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9
Toss to coat, and then place back into the colander to remove excess flour.
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10
Fry (both calamari and basil leaves) in batches until crispy and golden brown, about 2 minutes.
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11
Use a slotted spoon to transfer the calamari and basil leaves to a tray lined with paper towels to drain, as you cook.
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12
For the Arrabbiata sauce:
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13
Set a large skillet over medium heat and add 3 tablespoons of olive oil.
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14
Add chopped garlic, onion and red pepper flakes.
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15
Saute until fragrant then add tomatoes and wine.
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16
Break up tomatoes with the back of your wooden spoon and simmer uncovered for 20 minutes until some of the juice has reduced.
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17
When done, give it a final seasoning with salt and pepper, then puree in a blender (or use an immersion blender) until smooth.
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18
Season with salt and pepper and sugar and serve with calamari.
