2-1/2 pounds calamari, cleaned, bodies cut into 1/4-inch thick rings, tentacles left whole
1 tablespoon red wine vinegar
1/4 cup chopped Italian parsley
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.
