Spicy Calamari Stew with Garlic Toasts

4 servings

Calamari Stew

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

Garlic Toast

4 to 6 slices of rustic Italian bread

Olive oil, for drizzling

2 to 3 whole garlic cloves, peeled

Preheat oven to 350 degrees F

Warm the olive oil over low heat in a medium pot. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes. Increase the heat to medium. Slowly add the white wine and cook for 1 minute, then add the tomato sauce, thyme, red pepper flakes, salt, and pepper. Bring the mixtures to a simmer and cook for 8 minutes. Stir in the calamari and continue to cook just until the mixture comes back to a simmer and the squid is opaque, about 2 more minutes.

While the stew simmers, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, 8 to 10 minutes. Remove the oven and rub the top of the toasts with the whole garlic cloves. Serve immediately with the calamari stew.