Ingredients

• 1 1/2 pounds cleaned squid
• 2 cups flat-leaf parsley sprigs, divided
• 5 garlic cloves
• 3 tablespoons olive oil
• 1/4 teaspoon hot red-pepper flakes
• 3/4 cup Chardonnay
• 1 (28-ounce) can whole tomatoes in juice, coarsely chopped
• 1/4 cup water
• Accompaniment: crusty bread

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Instructions

1. Rinse squid under cold water and pat dry. Halve any large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
2. Chop enough parsley to measure 2 tablespoons and reserve. Chop remaining parsley and garlic together. Heat oil in a 4-quart heavy pot over low heat until hot, then cook parsley-garlic mixture and red-pepper flakes, stirring, until garlic begins to sizzle, about 2 minutes. Increase heat to medium-high and add squid, then cook, stirring occasionally, until squid is barely opaque, about 1 minute. Add wine and briskly simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes. Add tomatoes with their juice, water, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until squid is very tender, 30 to 40 minutes.
3. Season with additional salt and pepper and stir in reserved parsley.