Active Time

　　15 min

　　Total Time

　　1 hr

　　This garlicky, simple seafood dish was once served in a coccio (a traditional clay pot).

　　

Ingredients

Makes 6 servings

　　1 1/2 pounds cleaned squid

　　2 cups flat-leaf parsley sprigs, divided

　　5 garlic cloves

　　3 tablespoons olive oil

　　1/4 teaspoon hot red-pepper flakes

　　3/4 cup Chardonnay

　　1 (28-ounce) can whole tomatoes in juice, coarsely chopped

　　1/4 cup water

　　Accompaniment: crusty bread

　　

Step 1

Rinse squid under cold water and pat dry. Halve any large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.

　　

Step 2

Chop enough parsley to measure 2 tablespoons and reserve. Chop remaining parsley and garlic together. Heat oil in a 4-quart heavy pot over low heat until hot, then cook parsley-garlic mixture and red-pepper flakes, stirring, until garlic begins to sizzle, about 2 minutes. Increase heat to medium-high and add squid, then cook, stirring occasionally, until squid is barely opaque, about 1 minute. Add wine and briskly simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes. Add tomatoes with their juice, water, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until squid is very tender, 30 to 40 minutes.

　　

Step 3

Season with additional salt and pepper and stir in reserved parsley.