Calamari Stew with Garlic Toast

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For the Calamari Stew:

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

For the Garlic Toast:

4 to 6 slices of bread

Olive oil, for drizzling

2 to 3 whole cloves garlic