8 oz. Calamari, tubes and tentacles
1 Each roasted peppers – red, yellow, green – julienned
1 tsp. Garlic, minced
1/8 oz. Oregano
1 tsp. Parsley chopped
1 tsp. Scallions, chopped
6 dashes Tabasco Sauce
Stax’s Seasoning To Taste
4 oz. White wine
2 oz. Lemon juice
4 oz. Extra virgin olive oil
12 oz. Cooked paste

Insure that the squid is thawed and cleaned. Cut the Calamari tubes into rings. The thinner the rings are, the more tender the end product. In a sauté pan, heat the olive oil. When the pan is hot, add the julienned peppers, oregano and parsley. Season the Calamari with Stax’s Seasoning and add to the sauté pan. Deglace the white wine. Add the lemon juice and Tabasco Sauce. Serve over the pasta. chocolate is melted and mixed, stirring constantly.