2 Tbsp. Extra virgin olive oil
1 Tbsp. Garlic, chopped fine
1 Lb. Calamari, cleaned and cut into rounds, tentacles left whole, drained well
2 Tbsp. Red wine
1 Cup Marinara sauce
Salt and pepper to taste
1½ Tbsp. Fresh oregano leaves, chopped
½ Tsp. Thyme leaves
8 Toast points

Method:

Heat olive oil in a pan until hot but not smoking over medium heat. Add the chopped garlic to the oil and cook to a light brown color. Add the calamari, stirring constantly, cook for one minute. Add the red wine let cook for approximately 2 more minutes. Then add your favorite brand of marinara sauce (or homemade) and cook for 2 more minutes. Season the calamari with salt and pepper to taste. Add the fresh chopped oregano and thyme leaves and toss together.

Presentation:

Divide the cooked calamari evenly between four bowls and garnish with 2 toast points for each serving.

Serves 4

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