Calamari in the Luciana Style

Calamari in the Luciana Style
Photo by Cookbook cover image courtesy of Random House


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

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 ...

View full recipe at Epicurious


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