2 oz. olive oil
1/4 tsp. Italian seasoning
1/8 tsp. hot pepper
1/3 tsp. black pepper
1 oz. sweet vermouth
1/2 tsp. sugar
3 cloves garlic, chopped very fine
4 oz. water
2 lb. squid, cleans (take body and slice into rings)
1 (28 oz.) can Italian plump tomato, chopped into sm. pieces

Place all ingredients except tomato in 4 quart pot. Turn heat medium-high for 5 minutes, stirring frequently. Add the tomatoes and bring to a boil. Reduce heat to a low simmer and cook approximately 1 hour, stirring frequently. Remove and serve. Makes 4 servings.