Squid with Pasta, Tomatoes and Olives

1/2 pound orecchiette pasta, or small shells
2 tablespoons virgin olive oil
2 cloves garlic, minced
11/2 pounds squid, cleaned, bodies cut into 1/2-inch rings, tentacles left whole
1 can (141/2 ounces) chopped tomatoes
1/2 cup dry white wine
1/2 cup mixed black and green olives, pitted, chopped
1/2 teaspoon salt
Freshly ground pepper
1/4 cup chopped flat-leaf parsley

1. Cook pasta in abundant salted water according to package directions.

2. Meanwhile, heat olive oil over medium heat in a large heavy skillet. Add garlic; cook until garlic is golden, about 1 minute.

3. Add squid, tomatoes and wine; heat to a simmer. Cook, stirring occasionally, until squid is almost tender, about 25 minutes.

4. Add olives, salt and pepper to taste; cook 5 minutes more.

5. Drain pasta; stir into skillet along with the parsley. Serve in pasta bowls.

Unconvinced about squid? Then use a mix of shrimp and bay scallops instead, but add them to the sauce in the last 3-5 minutes of cooking.

-Adapted from 1,000 Italian Recipes (Wiley Publishing 2004)

Makes 4 servings. Per serving: 536 calories, 40 grams protein, 51 grams carbohydrates, 18 grams fat, 480 milligrams cholesterol, 863 milligrams sodium, 3 grams dietary fiber.