In a hot saute pan add the oil, garlic and calamari.
Saute for 1 min then add the capers, cumin, red pepper flakes, chopped ancho chili and diced tomatoes. Cook for another minute.
Add the white wine and lime juice and then simmer for 4 minutes.
Finish by adding the chopped parsley, salt and butter.
Reduce until sauce thickens.
Serve with French bread.
