(Baby Squid, Marche Style). For 4

3 lbs baby squid
salt
1/2 cup olive oil
2 garlic cloves, crushed
3-4 sprigs parsley, finely chopped
1/2 tsp hot chili pepper, finely chopped
1 cup dry white wine
2/3 cup hot stock

Clean the squid by splitting them open with a shear, and removing the skin and the inner organs. Cut each squid in two.

Place everything in a pot. Cover.
Cook over a brisk heat for about 25 minutes.

The squid should then be tender and some sauce left in the pot.

In the meantime toast 8 slices of bread, and rub garlic on them. Place two slices in each dish.

Ladle the squid and sauce over the toast.