Squids in sauce

For 6 persons, clean 1 kg of squids, cut them into pieces and wash carefully. First fry in some oil 2 or 3 cloves of garlic, then fry the squid pieces. Pour in ½ glass of white wine to avoid the squide getting hard and leave to evaporate. Then add enpugh tomato sauce to cover the squids and some salt and pepper. Usually peas accompany squids in sauce: when the tomato sauce begins to thicken, pour in 500 g of shelled peas and leave to cook slowly.