Calamari Noodles

Okay, if you know me, you might be surprised that I'm posting a calamari recipe because I don't love the squids. Fishy, rubbery oddness. But, for those of you that DO like snackin' the kracken (I'm not sorry for that), I thought this was a great twist on the standard rings and I love how they spiral into cute little curls!! (that one wasn't on purpose) Oddly enough, it came from Anne Burrell, whose show I don't really care for.

Calamari "Noodles" with Black Olives and Arugula
3/4 pound clean calamari, tubes and tentacles (or only tubes, if you prefer)
Extra-virgin olive oil
3 to 4 cloves garlic, smashed, plus 1 for rubbing bread
Pinch crushed red pepper flakes
Salt
1 cup dry white wine
1/4 cup kalamata or gaeta olives, slivered
4 slices rustic Italian bread
2 cups washed baby arugula
2 tablespoons chopped chives, for garnish

Cut each calamari tube in strips lengthwise that are about 1/4-inch wide. If using the tentacles, cut in segments.

Coat a large saute pan generously with olive oil. Add the smashed garlic cloves and crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic remove the garlic and discard. Carefully add the calamari and quickly toss or stir in the hot oil. Season with salt and saute for 1 to 2 minutes or until the calamari turn from translucent to opaque. Add the wine and the olives and cook until the wine has reduced by about half. Taste to see if the seasoning is correct.

While the calamari is cooking, toast or grill the bread. Rub the bread with the remaining garlic clove and drizzle generously with olive oil.

Divide the arugula between 4 serving bowls. Spoon the calamari and juices over the greens. Cut each piece of bread in half on the bias and arrange on the calamari. Garnish with chives and serve.