Calamari Neapolitan Style
|Cleaned squid tubes||1 Pound, cut in 1 inch rings and patted dry|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Raisins||1⁄3 Cup (5.33 tbs), soaked in 1/2 cup warm water until plump|
|Toasted pine nuts||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Tablespoon, minced|
|Plum tomatoes||1 Cup (16 tbs), chopped|
|Chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
COMBINE THE SQUID RINGS and flour in a small bag, hold the top closed, and toss to coat the squid in the flour.
Remove the squid from the bag, shake off the excess flour, and set aside on a plate.
HEAT THE OLIVE OIL in a large, heavy skillet over medium-high heat.
When hot, add the squid and cook for 1 minute.
Drain the plumped raisins, discarding the water, and add them to the squid with the pine nuts and garlic.
Cook for 1 minute longer, then stir in the tomatoes, parsley, and lemon juice.
SPOON THE SQUID and sauce onto individual plates and serve immediately, with bread or rolls on the side.