This recipe serves 4

2 1/2 lbs. SeaSeald or James Island Calamari
1/2 cup loosely-packed
Thai or Italian basil leaves
2 tbs. peanut oil
4 cloves garlic, minced
1/8 tsp. red pepper flakes
Salt to taste
Hot white rice
Whole basil leaves to garnish

Cut squid bodies into 1-inch equal-sized pieces Cut squid tentacles in half. Wash and dry basil leaves, then cut to same size pieces as squid. Heat wok or deep frypan until smoking. Add oil, swirl around pan. Add garlic and stir until garlic begins to color. Add squid, basil and red pepper. Stir constantly until squid turns opaque, about 1-3 minutes. Do not overcook. Remove from heat, season with salt to taste. Pour squid, basil, pan juices over hot rice mounded on platter. Garnish with whole basil leaves.