Clean squid with the skin left on, tentacles reserved, bodies left whole.
Preheat the oven to 425 degrees. Wash the squid inside and out under cold running water; drain and pat dry. Arrange the squid (bodies and tentacles) in a single layer, with the side fins spread out, on an oiled baking sheet. Sprinkle with the olive oil, salt and pepper. Scatter the garlic around the squid.
Cover tightly with foil and bake on the top rack of the oven for 10 minutes. Remove the foil. Prick the squid on both sides with a fork. Roast, uncovered, basting once or twice with the pan juices, for 20 minutes, or until the squid are tender and glazed. Serve hot. Serves 8.