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1
Preheat the oven to 375.
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2
In a large skillet, heat 1 tablespoon of the olive oil until shimmering.
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3
Add half of a garlic clove and cook over high heat until golden brown; using a slotted spoon, discard the garlic.
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4
Spread half of the squid evenly in the skillet and season with salt.
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5
Cook without stirring for 1 minute, then transfer the squid to a large bowl.
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6
Repeat with 1 tablespoon of the olive oil and the remaining garlic clove half and squid.
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7
Add the remaining 1 tablespoon of olive oil, the leeks and crushed red pepper to the skillet.
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8
Cook over low heat, stirring occasionally, until the leeks are softened, about 8 minutes.
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9
Stir in the flour and cook for 1 minute.
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10
Add the tomato and wine and bring to a simmer, stirring well to scrape up any browned bits on the bottom of the skillet.
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11
Return the squid and its juices to the skillet and simmer, stirring occasionally, until the stew has thickened and the squid is very tender, about 50 minutes.
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12
Season with salt and black pepper.
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13
Meanwhile, arrange the bread slices on a large rimmed baking sheet.
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14
Brush the slices with olive oil and bake for 8 minutes, or until golden brown.
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15
In a small bowl, mix the mayonnaise with the pounded garlic and season with lemon juice and salt.
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16
Mound the squid on the crostini.
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17
Top with aioli and the arugula and serve.
