Stuffed Calamari With Peas, Sundried Tomatoes And Chilies

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8 large whole calamari, about 1/2 pound

4 tablespoon virgin olive oil

1 pound fresh peas, shelled to yield 3/4 cup, blanched and refreshed

2 cloves garlic, thinly sliced

1/2 cup sundried tomatoes, soaked 1/2 hour in warm water

1 1/2 cups fresh breadcrumbs

1 bunch Italian parsley, finely chopped to yield 1/4 cup

1 1/2 cups dry white wine

1 cup basic tomato sauce

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