(serves 4)

Preheat oven to 475 degrees. Lay pecans on baking sheet in a single layer. Roast 5-6 minutes watching closely to avoid burning. Remove from oven and allow to cool. In a food processor, finely grind one cup of pecans, reserving other cup for garnish. Combine with flour and season. Toss calamari in pecan-flour mixture and coat well. Fry in hot oil for 1-2 minutes. Chop remaining pecans and use to garnish calamari. Serve immediately.

* from the Foley Fish Cookbook