2 1/2 lbs. cleaned squid, cut into rings
1/2 c. olive oil
1 garlic clove, chopped
3 anchovy fillets, chopped
1 tsp. minced parsley
1/2 c. white wine
3 tbsp. tomato paste
3 c. fresh mushrooms, sliced
Salt & pepper to taste

Cut squid into small rings about 1/2 inch and wash well. Heat olive oil in a saucepan; then add the garlic, anchovies and parsley; while this simmers, pour in the wine. Next, add tomato paste, a generous dash of salt and pepper and the mushrooms, then put in the squid.

Cover the pan; (although the ingredients look dry, cook on a low flame until the juices come out of the squid and mushrooms) as soon as they start to cook it will be very juicy (you may use this sauce over a dish of thin spaghetti if you wish). Cover the pan; cook over medium heat for about 10 minutes. Test squid with a fork for tenderness. Makes 5 servings.