Calamari Stew with Garlic Toast

• 2 tbsp olive oil
• 2 clove garlic, cut in 1/2
• 3/4 cup white wine
• 1 tsp fresh thyme, chopped
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 lb Calamari (Squid) cleaned and ink removed, bodies thinly sliced and tentacles whole
• 1 3/4 cup Clasico Tomato and Basil Sauce, but you can substitute with tomato sauce
• 1 loaf baguette, sliced into 12 pieces
• 2 tbsp olive oil, for drizzling
• 2 clove garlic, whole

1. For the Calamari Stew: Warm the olive oil on medium heat in a medium pot.
2. Add the garlic, and let cook until fragrant, about 2 minutes.
3. Remove the garlic from the oil and set aside.
4. Add the tomato sauce, white wine, thyme, red pepper flakes, salt and pepper into the pot of olive oil.
5. Bring the mixture to a simmer.
6. Add the calamari and sauteed garlic into the pot and stir to combine.
7. Continue to cook until mixture comes back to a simmer, approximately 2 more minutes.
8. Serve immediately with the garlic toasts.
9. For the Garlic Toasts: Preheat the oven to 350F.
10. Meanwhile, drizzle the bread slices with olive oil.
11. Use a brush to slather the oil evenly onto the bread.
12. Arrange the bread slices on a long sheet of aluminum foil.
13. Carefully, place the aluminum foil with the bread slices into the preheated oven on the middle rack.
14. Toast until the bread is crisp and turning golden brown, about 8 to 10 minutes.
15. Remove from the oven and rub the top of the toasts with whole garlic cloves.
16. Serve immediately with the Calamari Stew.

olive oil, clove garlic, white wine, thyme, red pepper, salt, ground black pepper, calamari, basil sauce, baguette, olive oil, clove garlic

Taken from cookpad.com/us/recipes/343220-calamari-stew-with-garlic-toast (may not work)