Heat olive oil, a garlic clove sliced into half and crushed with the side of a knife, and thinly sliced red chili pepper in a pan. Cook slowly over low heat until the oil is fragrant.
When it smells fragrant, add anchovy filets, and mix to melt into the oil. Add the squid, and saute over medium heat until the color changes.
Add the sliced zucchini and continue sauteing over medium heat until it wilts. Nibble on a piece of zucchini occasionally to see how it's coming along.
When the zucchini is cooked, the color changes like above, and is wilted, add the A ingredients and turn off the heat.
Transfer to a serving plate, garnish with Italian parsley, and it's done! This goes perfectly with beer, white wine, or sparkling wine.
Story Behind this Recipe
I used my favorite, locally caught squid in an Italian style saute with zucchini. It goes really well with wine or beer!
The key points are to use anchovy filets, and the way the zucchini are sliced and sauteed. The zucchini slices are different sizes because I grew them myself so they aren't uniform...well, that's just an excuse. I recommend using zucchini that aren't too thick. Great in season!