Squid Soup with Red Wine

This is one of those messy, rough-hewn dishes that I revel in. There’s something about the almost purposely messy look of bowls filled with squid—tentacles sticking out of mudlike broth—and the aroma of garlic that awakens a wonderful instinct that perks up the appetite and makes eating (and drinking) a joy. I always imagine eating this dish outside—in fact I never bother with it unless it’s a beautiful day and I’m devoting the afternoon to food and wine and being with friends.

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