Calamari in the Luciana Style

Ingredients

• 6 tablespoon extra-virgin olive oil
• ½ cup dry white wine
• Salt
• ½ cup fresh flat leaf parsley
• 10 small (about 5-ounce) squid
• dried red pepper flakes
• 1 teaspoon red-wine vinegar
• + 2 more ingredients
• • 4 fresh thyme sprigs
  • 6 cloves garlic

Clean the calamari, leaving the skin intact if you prefer. Cut the bodies into 1/2-inch rings and set them and the tentacles in a colander to drain well. Heat the olive oil in a wide, heavy skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 1 ...

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