2 tablespoons olive oil
2 cloves garlic, cut in 1/2
1 3/4 cups tomato sauce
1 cup white wine
1 teaspoon fresh chopped thyme leaves
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds calamari (squid), bodies thinly sliced and tentacles whole
4 to 6 slices of bread
Olive oil, for drizzling
2 to 3 whole cloves garlic
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