Stuffed calamari with peas, sundried tomatoes and chilies - Astray Recipes

Ingredients

• 8 large Whole calamari, about 1/2 Pound
• 4 tablespoons Virgin olive oil
• 1 pounds Fresh peas, shelled to yield ¾ Cup, blanched and refreshed
• 2 Cloves garlic, thinly Sliced
• ½ cup Sundried tomatoes, soaked ½ Hour in warm water
• 1½ cups Fresh breadcrumbs
• 1 bunch Italian parsley, finely Chopped to yield 1/4 cup
• 1½ cups Dry white wine
• 1 cup Basic tomato sauce