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Calamari in the Luciana Style
- 10 small (about 5-ounce) squid (about 3 pounds total)
- 6 tablespoons extra-virgin olive oil
- 6 cloves garlic, peeled and sliced
- 4 fresh thyme sprigs
- Crushed hot red pepper
- 1 teaspoon red-wine vinegar
- 1/2 cup dry white wine
- 1/2 cup chopped fresh Italian parsley
Directions:View on Epicurious
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