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Squid in Red Wine Sauce

In the March/April 09 issue, Mark Bittman opens up about eating, drinking and life as The Minimalist. Bittman uses wine a lot in his cooking and reveals that this tangy appetizer is his favorite recipe incorporating wine. Enjoy with a crusty French baguette and a bottle of Côtes du Rhône.

3 Tbsp. extra virgin olive oil
5 cloves garlic, crushed
2 lbs. cleaned squid, the bodies cut up if large
1 cup fruity red wine
Several sprigs fresh thyme, or 1 tsp. dried thyme
Salt and freshly ground black pepper
Chopped fresh parsley for garnish (optional)

Heat 2 tablespoons olive oil in a large skillet with a lid, over medium-high heat. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat and add the wine. Stir, add the thyme, and cover. Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season with salt and pepper to taste, raise the heat, and cook until most but not all of the liquid is evaporated. Stir in the remaining olive oil, garnish with parsley and serve.

Yield: 4 servings

 

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