Directions

1. 1. Put 2 tablespoons of the oil in a medium skillet and turn the heat to medium.
2. 2. Add the bread crumbs and nuts and cook, stirring occasionally, until lightly browned, about 5 minutes.
3. 3. Put the squid tentacles in a food processor along with the shiitakes, onion, 2 garlic cloves, and half the anchovies or capers if you're using them.
4. 4. Process until fairly fine but not pureed. Combine with the bread crumb mixture and a bit of salt and pepper. If the mixture seems dry, add a little olive oil.
5. 5. Use a small spoon to stuff the squid bodies about half full with this mixture. Close the openings with 1 or 2 toothpicks (round ones are less likely to break than flat ones).
6. 6. Chop the remaining garlic and anchovies or capers. Put the remaining 2 tablespoons olive oil in a large nonstick skillet and place over medium heat, add the garlic, anchovies, and chilies and cook until the garlic begins to gain color.
7. 7. Carefully add the squid (it will spatter) and partially cover the pan. Brown the squid on both sides, adjusting the heat as necessary, this will take only a couple of minutes.
8. 8. Add the wine, bring to a boil, reduce the heat so the mixture simmers, and cover.
9. 9. Cook for about 30 minutes, or until the squid is tender (a toothpick will penetrate it fairly easily, but it will be tender like shrimp, not tender like cod). Remove the cover and, if the sauce is very thin, raise the heat and let it reduce a bit.
10. 10. Serve the squid whole or sliced, garnished with parsley and a spoonful or two of the pan juices, avoiding the chilies.