2 cloves garlic, chopped
pinch of red pepper flakes
1oz olive oil
2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)
1 cup dry white wine
2 tomatoes, peeled, seeded, and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
pinch of salt
2 cups water
1 lb small hard-shell clams, soaked in cool water for 30 minutes and well scrubbed (I used a seafood frozen mix, fresh seafood is rare here).
1 1/2 lb assorted firm-fleshed fish filets such as, black cod and sea bass, cut into chunks
4 slices GF country bread, toasted and rubbed on one side with a garlic clove
In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
John Scardina : Mar 29, 2014 – One of the quickest, tastiest versions I have come up with so far.