Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      large         calamari -- whole - (abt 1/2
                        -- lb)
   4      tablespoons   virgin olive oil
   1      pound         fresh peas -- shelled to yield
                        -- 3/4
   1      cup           -- blanched and
                        -- refreshed
   2                    garlic cloves -- thinly sliced
     1/2  cup           sundried tomatoes -- soaked 1/2 hour in
                        warm water
   1 1/2  cups          fresh breadcrumbs
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/4  cup           finely-chopped Italian parsley
   1 1/2  cups          dry white wine
   1      cup           basic tomato sauce -- see * note

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Preheat oven to 375 degrees. Clean the calamari. Remove the tentacles, finely chop them and set aside. Remove insides, being careful not to cut the stomach. In a 12- to 14-inch sauté pan, heat oil until smoking. Add calamari tentacle pieces and cook until opaque. Add peas, garlic and sundried tomatoes and stir through, about 1 minute. Add bread crumbs and stir to coat. Season with salt and pepper and add parsley. Allow mixture to cool. Stuff bread mixture into each calamari until full and place in a 12- by 8-inch earthenware dish (just large enough to hold calamari and sauce). Add wine and tomato sauce and stir to settle. Place in oven and bake 35 minutes. Remove and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D13)