Squid in Red Wine Sauce

1. 1

   Put 2 tablespoons of the oil in a large skillet that can later be covered and turn the heat to medium high.

2. 2

   Add the garlic and cook, stirring, until lightly browned.

3. 3

   Add the squid and stir, then lower the heat and add the wine.

4. 4

   Stir, add the thyme, and cover.

5. 5

   Cook at a slow simmer until the squid is tender, about 45 minutes.

6. 6

   (You can prepare the dish to this point and let sit for an hour or two, covered, before proceeding.)

7. 7

   Uncover, season with salt and pepper, raise the heat, and cook until most but not all of the liquid has evaporated.

8. 8

   Stir in the remaining olive oil, garnish, and serve

9. 9

   Add 2 cups chopped tomato (canned are fine), with their juice, to the sauce along with the wine.

10. 10

    Cook as directed, reducing the sauce over high heat at the last moment if it is too watery and adding a teaspoon of minced garlic during the last 5 minutes of cooking.

11. 11

    This will sauce about a pound of pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.