Totani e Patate

Deselect All

4 tablespoons extra-virgin olive oil

1 clove garlic, finely chopped

1 chile pepper

9 1/2 ounces/250 g totani (flying squid) or other squid, cleaned and cut into strips 

2 cups white wine

8 cherry tomatoes

4 potatoes, peeled and chopped 

Salt, to taste

Small bunch parsley, finely chopped