Calamari Affogati

with Maddalena Pinot Grigio or San Simeon Chardonnay. Serve warm over your favorite pasta or chilled as an excellent Summer appetizer with fresh sourdough bread. Ingredients (Serves 6):

• 2 lbs. Calamari Cleaned and Cooked
• 2 tblsp. Butter
• 2 tblsp. Sadaf Olive Oil
• 2 tblsp. Crushed Garlic
• 2 tblsp. Minced Italian Parsley
• 9 Anchovie Fillets in Olive Oil
• 1/2 c. Maddalena Pinot Grigio

Directions:

1. In a large skillet place butter, olive oil, garlic, parsley and anchovies.
2. Over medium heat cook 2 to 3 minutes while stirring.
3. Add wine while stirring for another 2 to 3 minutes.
4. Add calamari and simmer 15 minutes.

How to Cook Calamari ? In a stock pot place calamari and cover with water; add 2 tablespoons of baking soda. Bring to a boil and cook for 15 minutes, rinse under cold water and clean calamari. ENJOY IT