Clean squid and set aside. Combine garlic, parsley, bread crumbs, and seasonings and sauté in 1/4 cup olive oil until mixture starts to turn golden brown. Cool, stuff squid cavities with bread mixture, closing end with toothpick (reserve any leftover stuffing). Combine remaining 1/4 cup olive oil with wine in the skillet. Bring to a boil, reduce heat to medium and add squid. Cook covered for about 10 minutes, basting and turning often. When done, place in serving dish and sprinkle with remaining stuffing and the pan juices. Stuffed squid may be served hot or cold.

- Annapolis Seafood Markets