Instructions: Season calamari with salt and pepper and dredge in the flour to coat well.

In a large deep skillet heat the oil over moderately high heat until just be- ginning to smoke. Carefully add the calamari and cook for 1 to 2 minutes; turn the calamari, add the garlic and pepper and continue cooking until gol- den, about 1 minute more. With a slotted spoon, transfer the calamari to a baking sheet lined with towels to drain. Place calamari on a serving platter and top with chopped tomatoes, parsley and basil.

Serves 2

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