Spicy Calamari Stew with Garlic Toasts

Name: Spicy Calamari Stew with Garlic Toasts
Yield: 4 to 6 servings
Ingredients: 3 tablespoons olive oil; 4 garlic cloves, peeled and halved; 2 cups dry white wine; 2 (15-ounce) cans tomato sauce; 2 teaspoons chopped fresh thyme leaves; 2 teaspoons red pepper flakes; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 2 pounds calamari (squid), bodies thinly sliced, tentacles whole; 4 to 6 slices of rustic Italian bread; Olive oil, for drizzling; 2 to 3 whole garlic cloves, peeled

December 9, 2011

If you love fried calamari, you’ll really like having a new way to serve squid. The soup is thicker than a cioppino but not quite a chowder, and it’s nice and light. My husband, Todd, loves this soup because it’s spicy and the calamari gives it a meaty quality. Don’t add the calamari until right before you’re ready to serve, though, or it will become rubbery.

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