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1
Cut each calamari tube into 1/4-inch strips lengthwise.
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2
If using the tentacles, cut into segments.
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3
Coat a large saute pan generously with olive oil.
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4
Add the smashed garlic cloves and red pepper and bring to high heat.
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5
When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch itit has fulfilled its garlic destiny!
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6
Add the potatoes to the garlic-infused oil and bring to medium-high heat; cook until brown on one side, about 5 minutes, then turn and brown the second side.
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7
Remove the potatoes from the pan and reserve.
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8
Add the calamari to the pan and toss it in the hot oil.
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9
Season with salt and cook for 1 to 2 minutes, or until it turns opaque.
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10
Add the wine and the olives and continue to cook until the wine has reduced by about half, 3 to 5 minutes.
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11
Taste and adjust the seasoning if needed.
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12
While the calamari is cooking, toast or grill the bread until charred on both sides, 3 to 4 minutes total.
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13
Rub the bread with the remaining garlic clove and drizzle generously with olive oil.
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14
Divide the arugula between four serving bowls.
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15
Spoon the reserved potatoes, calamari, and the pan juices over the greens.
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16
Cut each piece of bread in half on the bias and lay it on top of the calamari; garnish with chives and serve.
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17
When it comes to cooking with wineuse something you would feel comfy drinking.
