| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish and, Seafood | 6 | Servings | |
INGREDIENTS
| 2 | T | Olive oil, divided |
| 3 | c | Fresh breadcrumbs |
| 1 | T | Minced fresh parsley |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 3 | Cloves garlic, minced | |
| 2 | T | Fresh lemon juice |
| 1 | lb | Cleaned squid, 24 squid |
| 1/2 | c | Diced onion |
| 3 | Garlic cloves, crushed | |
| 1 1/2 | T | Minced fresh basil |
| 1 | t | Sugar |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 35 | oz | Whole plum tomatoes |
| undrained chopped | ||
| 12 | oz | Linguine, 6 cups cooked |
INSTRUCTIONS
Heat 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs, and cook 4 minutes or until golden brown, stirring constantly. Remove from heat; stir in parsley, salt, pepper, and minced garlic. Drizzle the lemon juice over breadcrumb mixture, tossing until moistened. Spoon 1 tablespoon breadcrumb mixture into each squid. Secure open ends of squid with wooden picks; set aside. Heat the remaining oil in a large saucepan over medium-high heat. Add onion and crushed garlic; saute 2 minutes. Add basil, sugar, salt, pepper, and tomatoes, and simmer 10 minutes. Add stuffed squid, and simmer 15 minutes. Yield: 6 servings (serving size: 1 cup pasta, 1/2 cup sauce, and 4 stuffed squid). Per serving: 778 Calories; 14g Fat (16% calories from fat); 33g Protein; 130g Carbohydrate; 176mg Cholesterol; 894mg Sodium Serving Ideas : Serve over linguine. Recipe by: Cooking Light, May 1995, page 76 Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 581
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 196.6mg
Sodium: 777.8mg
Potassium: 465.9mg
Carbohydrates: 84.7g
Fiber: 4.4g
Sugar: 4.8g
Protein: 27.6g