Calamari Alla Luciana


  • 1 cup(s) Basic Tomato Sauce
  • 4 clove(s) garlic
  • 0.25 cup(s) chopped Italian parsley
  • 0.5 cup(s) extra-virgin olive oil
  • 0.5 cup(s) dry white wine
  • 1 tablespoon(s) hot red pepper flakes
  • 2-½ pounds calamari
  • + 1 more ingredients
    • 1 tablespoon(s) red wine vinegar

In a cold 6-quart saucepan, combine 1/4 cup of the oil with the garlic and pepper flakes and cook over moderate heat for 2 minutes, until light golden brown. Add the tomato sauce and the wine and bring to a boil. Add the calamari, mix well, reduce the heat and simmer for 2 to 3 minutes. Adjust th...

View full recipe at Food & Wine


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