1 lb. Baby calamari or bigger cut in large rings
1 clove garlic, finely sliced
1 sprig flat-leaf parsley, chopped
Juice of 1 lemon
2 glasses of white wine vinegar
2 tbsp. extra virgin olive oil
Powdered peperoncino (chili)
Marinate the calarmi in the wine vinegar for half an hour. Squeeze well to dry. Mix the garlic, flat-leaf parsley, extra virgin olive oil, peperoncino and lemon juice to make an emulsion. Toss the calamari in the emulsion and serve.