14 Ounce, drained and sieved (1 1/2 Cups Or 400 Gram)
Dry white wine
240 Milliliter (1 Glass)
Chopped fresh herbs
2 Tablespoon (Thyme, Parsley And Basil)
Freshly ground black pepper
Clean the squid. Cut away the eyes and mouth and discard, together with the ink sac and the "nib". Wash the squid thoroughly and pull off the outer membrane. Cut the body and tentacles into rings.
Put the oil in a dish and cook for 30 seconds. Add the shallots and garlic and cook for 2 minutes.
Stir in the sieved (strained) tomatoes, wine and squid. Sprinkle on the herbs. Cover with vented cling film (plastic wrap) and cook for 6—8 minutes, until the squid is tender. Season to taste with salt and pepper.