[an error occurred while processing this directive]

Angela's Squid Spaghetti

| Next >> 


Title:
Angela's Squid Spaghetti

Yield:
1 Batch

Categories:
Fish,
Seasonings,
Italian,
Sauces




Ingredients:





     1 tb Butter or olive oil


     2 lb Italian plum tomatoes


          -- peeled & coarsely chopped


   1/2 lg Onion; coarsely chopped


     1 lb Squid; cleaned


          -- tentacles intact


          -- body
 style="color: rgb(0, 0, 153); background-color: rgb(255, 255, 204);"
 alink="red" link="red" vlink="#990099">


[an error occurred while processing this directive]



   1/4 ts Fresh thyme


     2 ts Fresh oregano; chopped


     1 tb Fresh marjoram; chopped


     2 tb Fresh basil; chopped


          Salt and pepper; to taste


     1 lb Spaghetti or perciatelli


          -- (tubular spaghetti)






 Heat butter or oil in large saucepan.  Add tomatoes and onions and cook for


 20 minutes over medium heat, stirring occasionally until tomatoes break


 apart easily and onion is soft. Add squid, reduce heat to low, and cook for


 10 minutes more.  Add herbs and cook for 5 minutes. The squid should be


 very tender.  Add salt and pepper and serve over pasta.


 


 Recipe from Angela Luis Dougherty of Seattle, WA in "Great Spaghetti Sauce


 Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No.


 2.  Pg. 79. Posted by Cathy Harned.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

[an error occurred while processing this directive]