Instructions: Clean the squid as necessary. Cut the squid crosswise into rings about 1/4 inch wide, pat dry, and set aside. Wash and dry the arugula, and divide it among 4 serving plates. In a medium-sized saute pan, heat 1/3 cup of the oil until it is smoking; add the squid and saute it quickly, tossing rapidly in the pan, for 1 - 2 minutes, or until the flesh turns opaque.

Quickly add the garlic, tomatoes, vinegar, basil, parsley, red pepper flakes, and the remaining 1/3 cup olive oil, and cook, tossing, just until the mixture is heated through. Season with salt. Lift the squid rings from the pan, place equal portions on top of the arugula, and spoon the pan juices over each serving.

Serves 4

Morash.

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