Squid From Santa Lucia's Port - {Calamari Alla Luciana}

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Calamari - cleaned, and
		Bodies cut into 1/4" thick rings
3 tablespoons	45ml	Red wine vinegar
4 tablespoons	60ml	Extra-virgin olive oil
4		Garlic cloves
1 tablespoon	15ml	Red chili flakes
1/2 cup	118ml	Basic Tomato Sauce - (see recipe)
1/2 cup	118ml	Dry white wine
1/4 cup	10g / 0.4oz	Finely-chopped Italian parsley leaves

Recipe Instructions

In a 2-gallon pot place calamari, vinegar, and a wine cork and fill with water. Bring to a boil, reduce the heat and simmer 50 to 60 minutes, until tender. Drain and allow to cool.

In a 6-quart saucepan, heat the oil until smoking. Add the garlic and the chili flakes and cook 4 to 5 minutes, until light golden brown. Add the Basic Tomato Sauce, the wine and the calamari and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes.

Adjust the seasoning, stir in the parsley and remaining the oil and serve, or allow to cool and serve at room temperature.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A13) - from the TV FOOD NETWORK

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