My F&W
quick save (...)

Calamari Alla Luciana

  • FAST
  1. 1/2 cup extra-virgin olive oil, plus 4 tablespoons
  2. 4 garlic cloves, thinly sliced
  3. 1 tablespoon hot red pepper flakes
  4. 1 cup Basic Tomato Sauce
  5. 1/2 cup dry white wine
  6. 2-1/2 pounds calamari, cleaned, bodies cut into 1/4-inch thick rings, tentacles left whole
  7. 1 tablespoon red wine vinegar
  8. 1/4 cup chopped Italian parsley
  1. 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 the seasoning, stir in the vinegar, parsley and remaining oil and serve, or let cool and serve at room temperature.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.