1. Heat oil in non stick skillet, add garlic, green onions, red pepper flake and pepperoni, bring to simmer. 2. Turn up heat and add wine while stirring constantly. Bring to near boil. 3. Add shrimp and cook for one minute, then flip and cook for another minute. (I hate overcooked shrimp, so at this point I removed shrimp and placed in a bowl.). 4. Add squid rings and tentacles. They will cook very quickly so pay close attention. After 2 minutes return shrimp to skillet. Reduce heat to simmer. 5. Add your tomato puree. This is where you can be creative. I actually used one cup of Barilla’s Arrabbiata sauce for extra kick! 6. Grate in some of the fresh Pecorino Romano cheese and stir inches Remove from heat. 7. Serve over your choice of pasta with rest of grated Pecorino Romanao and garnish with fresh chopped parsley. Enjoy! ---------------------------------------------------------------------------
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