Calamari Sauce 2 medium onions, chopped 5 tablespoons olive oil 2 cloves garlic, crushed 3 cups white wine 1 cup canned plum tomatoes, puréed with the juice 1/2 cup chopped fresh parsley 1 teaspoon oregano Salt, to taste Freshly-ground pepper, to taste 4 pounds small calamari, cleaned and sliced crosswise into rings 1 pound fresh mushrooms, sliced In a heavy skillet sauté onions in olive oil until golden. Add garlic and wine and boil for 3 minutes to let the alcohol evaporate. Add tomato purée, parsley, oregano, salt and pepper. Add calamari; cover and cook over medium heat for about 45 minutes, stirring frequently. Add mushrooms about 5 minutes before serving. Serve over freshly cooked pasta.