Ingredients

3/4 pound fingerling or other small potatoes

1/3 pound Italian sausage (about 1 link)

1/4 cup bread crumbs

Minced parsley

1 egg

12 squid tubes (about 1 pound)

1/4 cup olive oil

1 onion, minced

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1/3 cup white wine

2 cups chopped canned tomatoes and juice

2 tablespoons capers

Salt and freshly ground black pepper

Preparation

Cut potatoes into bite-size pieces and place in a pot of simmering water fitted with a steamer or rack. Steam until tender, about 15 minutes.

Remove the sausage meat from the skin & crumble it into a mixing bowl. Add the bread crumbs and 1 tablespoon parsley and beat together with a wooden spoon until well mixed. It will form a pretty tight ball. Add egg & continue mixing until egg is well incorporated. The mixture will loosen up a lot.

Fill squid tubes with sausage mixture. You can do this with your fingers or with a small spoon, but the easiest way is to use a pastry bag. Fill the squid no more than half full; the mixture will expand during cooking. Depending on the size of the squid, there may be some sausage mixture left over. Seal openings with toothpicks.

Heat olive oil over med-high heat. When oil is hot, add the stuffed squid & cook on both sides until the surface begins to color, about 2 minutes total.

Remove squid to a plate and keep warm. Empty all but about 1 Tbks of the oil from skillet, leaving behind any browned bits that have stuck to the bottom of the pan.

Add onion and cook until soft, about 3 minutes. Add garlic & cook until fragrant, about 2 minutes. Add crushed red pepper flakes and wine and stir, scraping the bottom of the pan to free any of those browned bits. Cook until the wine reduces to a syrup, about 5 minutes.

Add tomatoes and juice and cook until they begin to thicken, about 3 minutes. Add capers & season with salt and pepper.

Return squid to the pan, reduce the heat to low, cover with a lid & simmer gently 15 minutes. Add cooked potatoes, replace lid, & simmer until squid can be easily pierced with a knife, about 15 minutes more.

Spoon into warmed bowls & sprinkle with more parsley. Remove toothpicks & serve immediately.

Each of 6 servings: 275 calories; 17 grams protein; 24 grams carbohydrates; 3 grams fiber; 11 grams fat; 3 grams saturated fat; 220 mg. cholesterol; 382 mg. sodium.